Paleo Broccoli Pancakes

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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.

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Paleo Broccoli Pancakes

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Author: Irena Macri
Servings: 7 pancakes
Course: Side Dish
Cuisine: Paleo
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Calories: 59kcal
You can make these savoury pancakes with other vegetables. A mix of cauliflower and broccoli is nice, or some grated carrot and zucchini. Just make sure the vegetables don't give out too much moisture (like tomatoes, cucumber or even the inside part of the zucchini) as you will need a lot of starch or flour to thicken the mixture. Serve them with a side of smoked salmon and radish, a little aioli or mayonnaise, homemade relish or a little tomato salad. This recipe make about 7 pancakes so just double the ingredients for a larger batch.


  • 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.
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  • 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.


Serving: 1 pancake | Calories: 59kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 29mg | Sodium: 209mg | Potassium: 67mg | Fiber: 0.5g | Sugar: 0.3g | Vitamin A: 110IU | Vitamin C: 9mg | Calcium: 27mg | Iron: 1mg
Keywords: Broccoli, Vegetarian, Fritters, Lunch, Breakast
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Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

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  1. thankx for this awesome recipe! I was just wondering, do you use cooked or raw broccoli ?
    your blog is amazing! 🙂

  2. Hi there,

    I made this recipe tonight. Was dead simple and delicious. Thank you for another great recipe idea.

    BTW, have you tried substituting other vegetables?

    1. Hi Daniel,

      Thank you! The simplicity is what I like. I’ve tried cauliflower as well. Carrots and sweet potatoes will also work well. If using zucchini, I would squeeze out as much moisture out of the grated vegetable as possible before adding to the processor.


  3. This looks great! I’m thinking of adding a jalapeño pepper in lieu of the pumpkin seeds. Also, why is the baking powder required?

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