Broccoli and cauliflower pancakes

Broccoli and cauliflower pancakes

This recipe comes to Food for Health from Chef Neal Fraser. In addition to being a celebrated chef and restaurant owner, Chef Fraser is known for his commitment to improving community health by increasing access to nutritious foods. In recognition of his community involvement, Kaiser Permanente has selected Chef Fraser to ride on its 2018 Rose Parade® float with the theme “Inspiring Healthy Communities.”

Earlier this month, Chef Fraser made a guest appearance at the Baldwin Park Community Garden, where he shared this recipe with more than 60 fourth-graders from Baldwin Park Unified School District who participate in the Kaiser Permanente Garden Gourmet food and nutrition education program.

Servings: 4


  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 2 eggs
  • 1 teaspoon salt
  • 1/2 cup Japanese bread crumbs
  • 1/2 cup Parmesan cheese, grated fine
  • 1 ounce (2 tablespoons) olive oil to cook pancakes


  1. Bring a large pot of water to a boil. Season water with salt. 
  2. Add broccoli and cauliflower, and blanch for 30 seconds. Shock in ice water to stop cooking. 
  3. Drain broccoli and cauliflower. 
  4. Pulse all ingredients, except for olive oil, in a food processor until formed into a dough. 
  5. Portion dough into 2-ounce balls. 
  6. Cook in sauté pan over medium heat in olive oil until golden brown. 
  7. Flip and cook until the other side is also golden brown. 
  8. Serve.

Nutrition information (per serving)

  • Calories: 246
  • Total fat: 17 g
  • Saturated fat: 5 g
  • Cholesterol: 268 mg
  • Sodium: 317 mg
  • Total carbohydrate: 9 g
  • Dietary fiber: 2 g
  • Total sugars: 2 g
  • Protein: 15 g