I have a thing for savoury pancakes, fritters and latkes – they are really simple to make and can be done for breakfast or dinner; it’s a tasty way to sneak in a few extra veggies, and they are fantastic to add to your lunch box. For these pancakes, I used broccoli and eggs with a little paleo friendly starch/flour and lots of nice seasoning. To be honest, I was happy to shove them in my mouth with just a little mayo or lemon juice, but you can serve them with smoked salmon and radish as finger food, as a side dish for dinner or with some fried eggs or salad. It’s also a great vegetarian dish for those days when you don’t feel like meat.
- 6-7 medium broccoli florets
- 2 tablespoons chopped green onion
- 1 small garlic clove diced roughly
- A small handful of fresh parsley
- 2 tablespoons pumpkin seeds
- 1/2 teaspoon sea salt
- Pinch of pepper
- 1 egg
- 3 tablespoons tapioca flour
- 1/2 teaspoon baking powder
- Coconut oil or ghee for cooking
- Place broccoli, green onion, garlic and pumpkin seeds in a food processor and grind into small crumbs. Add the egg and process again until incorporated. Add baking powder and tapioca flour and mix in the processor, scraping the sides.
- Heat 1-2 teaspoons of coconut oil in a large frying pan until really hot and then bring the heat down to medium. Add a tablespoon of mixture and flatten slightly into a round pancake. Repeat until you've filled the frying pan. Cook for 3 minutes on each side, flipping carefully in between. Add a little extra coconut oil when cooking on the second side. Repeat the process with the rest of the mixture.