Broccoli and potato gluten free pancakes This recipe provides a panful of proof that pancakes are the no.1 vehicle for your leftovers. Whisk up your weary potatoes and forgotten-about broccoli and give them a new lease of life. Ivan also has an eggcellent suggestion to top it off. By Ivan Cubillo of Plan Zeros. Ingredients (Makes 3-4 pancakes) 2 medium size potatoes 1 onion 2 cloves of garlic 5 almonds chopped up 1 egg (plus additional eggs for the pancakes) 1 tsp of baking powder 2 tbsp of gluten free flour Method Boil potatoes in water. Meanwhile chop the onion and garlic and cook them until soft. Add the raw broccoli chopped up and cook at high heat until is cooked (add a bit of water of necessary). When the broccoli is cooked add the almonds and leave it to rest. Mash up the potatoes, with a pinch of salt and black pepper, add the egg and mix it until smooth. Add the flour and baking powder and mix. Add the broccoli mix until everything is well bind. Pour a bit of the mix in a medium heated greased pan and turn it over when ready. Fry an egg and place it on top of the pancake. Garnish with fresh herbs of your choice. Thanks to Ivan Cubillo of Plan Zheros for contributing the recipe.Photo by Johan J.Ingles.