According to my daughter, most vegetables are evil. Corn is acceptable, and she will usually eat peas, but anything beyond that requires excessive drama. These broccoli cakes seem to fly under the “evil vegetable” radar.

• 2c Thrive Freeze Dried Broccoli
• 1 1/2c Water, divided
• 1/2c Thrive 6 Grain Pancake Mix
• 2T Thrive Whole Egg Powder
• 1c Shredded Cheese (I used 1/2 mozzarella and 1/2 mild cheddar, rehydrated)
• Dash Salt

Preheat oven to 375 and grease a large cookie sheet. In a microwave safe bowl, combine broccoli and 1 cup water. Cover with plastic wrap, microwave on high for 2 minutes, then drain any excess water. Meanwhile, whisk together pancake mix, whole egg powder and salt. Add remaining 1/2 cup water and stir until well combined. Fold in drained broccoli and cheese. Using a 1/4c measuring cup, scoop out batter and drop onto cookie sheet, using your fingers to spread the batter out slightly to form a patty shape. Repeat with remaining batter, then bake for 25 minutes, turning cakes over halfway through baking. Serve plain or with a side of ranch dressing.