Instructions

• Steam the broccoli until tender, then set aside to cool slightly before cutting into small pieces.
• In a large bowl, whisk ground flaxseed and water together and set aside for 5 minutes. Then add the garlic powder, red pepper flakes, flour, baking powder, salt, pepper, and chopped broccoli and stir to combine.
• Heat the olive oil in a large skillet over medium-high heat. Scoop 2 tablespoon sized mounds of the broccoli batter into the skillet, flattening the top with the back of a spoon or spatula. Cook the pancakes for 2 minutes, until browned. Then flip over and cook on the second side until brown and the pancake is cooked through. Repeat the process with the remaining batter.
• To make the vegan cheese sauce, add the cashews, nutritional yeast, garlic powder, chili powder, olive oil, and salt to a food processor or high speed blender. While blitzing together, slowly drizzle in the warm water until the sauce reaches a creamy consistency.
• Serve the broccoli pancakes with the vegan cheese sauce and lemon wedges.