Wash the quinoa under the tap and cook it for 15 minutes with a cup of water. When it is cooked, drain it and reserve.
While the quinoa is cooking, wash the broccoli well. Separate the florets from the stems and cut them into small pieces. Peel the skin from the stems and cut them into thin slices.
In a saucepan, bring water to a boil and add the broccoli. Cook for about 8 minutes until tender, drain the water and let it cool.
In a bowl, lightly beat the egg. Add the flour, the grated cheese, the finely chopped garlic and stir until you have a dough. Then add the broccoli and quinoa. Stir everything again until you have a homogeneous mixture.
Heat a skillet with 2 tablespoons of olive oil over medium heat. Take a tablespoon of the dough, put it in the pan and flatten it with the same spoon or a spatula. Repeat until you have several pancakes in the pan. Cook 2 to 3 minutes on each side until golden.
Remove the pancakes from the pan and let them drain on a plate lined with kitchen paper to remove excess oil.
Check that they are warm inside and you can now give them to the baby. He will love them!
Tricks and tips
Instead of Parmesan you can use a sliced cheese or soft semi-cured Manchego cheese.
Add some grated carrot to the recipe for an extra touch of flavor and color.
Roll the raw dough into balls and freeze so you can quickly make pancakes another day.
