(Based on a recipe from Dr. Weil’s Healthy Kitchen)
1 large head broccoli
1/4 cup coarsely chopped onion
1 teaspoon chili paste
1 large garlic clove, minced
1/4 cup extra virgin olive oil
2/3 cup whole wheat pastry flour
1/8 teaspoon dried dill
1 large egg
1/4 cup skim milk
salt and pepper to taste
Cut the florets off the head of the broccoli and separate them by cutting the large ones in half so they are all the same size. You should have about 3 cups. Discard the stalks.
Bring 1/2 cup water to a boil in a medium pan, then drop in broccoli, cover and let steam as they cook, for 3 minutes. Strain in a colander.
Put steamed broccoli, onions, chili paste, and garlic in a food processor and pulse on and off to chop (do not puree the vegetables), or chop by hand. Transfer the chopped ingredients to a mixing bowl and stir in the oil, flour, dill, and S&P. Add the egg, milk and mix thouroughly with a wooden spoon.
Smear the bottom of a large, nonstick skillet with a 1/4 teaspoon of butter and set it over medium heat for about 1 minute. Drop tablespoons of the batter into the hot skillet, placing them far enough apart so that the pancakes don’t touch, and cook them on low to medium heat for about 1 minutes. Turn the pancakes and cook for another 1 to 2 minutes. Transfer them to a hot platter to keep warm while making the rest.
Serve with a dollop of light sour cream.