3 Ingredient Savory Pancakes

Broccoli and Egg Pancakes

3 ingredient savory pancakes!

Actually, it’s better than that. 3 ingredient healthy pancakes.

How freakin’ awesome is that?

Now other than their shape, they have very little in common with the North American breakfast staple. In fact, they are almost the opposite. These pancakes will stabilize blood sugar levels instead of sending it through the roof, like your typical dose of diabetes on a plate.

With a base of broccoli and eggs, these pancakes are healthy, veggie packed, protein rich and loaded with omega 3s and totally satisfying. I even threw in a little turmeric for the benefits of curcumin. They also happen to be gluten free, grain free,  and they definitely don’t need syrup.

Now the recipe below has more than 3 ingredients, but the base for them is simply shredded broccoli, eggs and ground flax. That’s it. The rest are just for flavoring. And you can follow the ones I’ve used or simply make them into your own little creations. Change the seasonings and do something new with them every time. I made some suggestions in the kitchen notes after the recipe.

3 Ingredient Savory Pancakes

3 Ingredient Savory Broccoli Pancakes

  • 4 packed cups broccoli florets (2 cups shredded, lightly packed)
  • 4 eggs
  • 2 Tbsp ground flax
  • Seasonings
  • ½ tsp each turmeric, garam masala and dried red chili flakes
  • 2 small pinches of salt
  • ¼ cup finely chopped cilantro (optional)

Using a food processor, shred the broccoli until very fine, about the size of rice. In a large bowl, whisk the eggs with the flax and spices. Add the shredded broccoli and whisk to combine.

In a large frying pan over medium heat, add 1 tbsp olive oil or coconut oil. Pour batter into frying pan, to make a 3 or 4 inch pancake. Spread the batter out slightly, if need be, with the back of a spoon.  A large frying pan will easily make 3 pancakes at a time. Cook until golden brown, about 2 minutes, flip and cook until cooked through and set. Repeat. Batter stays good for days in an airtight container in the fridge.

Serve with Cucumber Cumin Yogurt  Sauce or Roasted Red Pepper Jam

Shredded Broccoli

Broccoli Pancakes

Other seasoning suggestions:

Substitute the turmeric, garam masala and chilis with:

  • 2 Tbsp fresh chopped basil and serve with bruschetta topping
  • 1 tsp ground cumin and serve with your favorite salsa and chopped fresh cilantro
  • 1/2 tsp each oregano and basil and ¼ cup grated parmesan. Serve with marinara sauce
  • 1 Tbsp chopped fresh dill and serve with sour cream

Cucumber Cumin Yogurt  Sauce

  • 1 x 3 inch segment of cucumber, seeded
  • ½ cup plain Greek yogurt
  • 1 green onion
  • ¼ tsp cumin seeds
  • 2 tsp lemon juice
  • 1/8 tsp each salt and pepper

Finely chop the seeded cucumber and green onion. Mix all the ingredients in a bowl. Season with additional salt and pepper to taste.

Cucumber Yogurt

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19 Responses to 3 Ingredient Savory Pancakes

  1. Adrienne @ Whole New Mom June 25, 2013 at 4:08 pm #

    Thanks!!! These look great!

  2. The Cafe Sucre Farine June 25, 2013 at 7:37 pm #

    Yum! I should have had these this morning. I splurged and had traditional pancakes. I loved every bite but immediately after eating felt like I needed a longgggggggg nap! :)

    • beyondthepeel June 27, 2013 at 2:20 pm #

      Funny how that is. I’m the same way even though I DO love traditional pancakes! No I usually have them for dinner. Then if I feel like crashing, I can just go to bed early. hehehe.

  3. Judy June 25, 2013 at 7:40 pm #

    I was going to sign up for your blog updates, but the link the confirmation email sent to me led to a pretty disgusting porn-type site. I opted out. These pancakes look wonderful. Will try them.

  4. Misti June 25, 2013 at 7:47 pm #

    I don’t care for broccoli (though I do eat it sometimes cuz I KNOW it’s good for me!) but I think these might be great with spinach instead. I’m just gonna have to try it! :-) Thanks for the idea!

    • beyondthepeel June 27, 2013 at 2:22 pm #

      I don’t know if spinach will work. It might be a little watery. There is a lot more water in spinach. You may want to increase the amount of ground flax seed. This recipe will work with cauliflower though.

  5. Heather @Gluten-Free Cat June 25, 2013 at 9:11 pm #

    They’re GREEN!!! I love it!! What a great picture too. Mouth is watering!! Just brilliant, France!

    • beyondthepeel June 27, 2013 at 2:22 pm #

      The color is super fun isn’t it? I had them for dinner too!

  6. Koko June 26, 2013 at 4:14 pm #

    Hah! Love this colour so much! They look great, especially with that yogurt sauce!

  7. melissa June 30, 2013 at 5:05 pm #

    I am intrigued. How else can these be served if I don’t want the cucumber yogurt sauce? I’m dairy free. My brain is trying to wrap around pancakes without syrup, but I wouldn’t want syrup on these. But I would want……something. Ideas? These almost seem like a dinner side dish, similar to potato pancakes made from leftover mashed potatoes.

    • beyondthepeel June 30, 2013 at 6:15 pm #

      There’s some suggestions under substitutions under the recipe.

  8. Zima July 1, 2013 at 5:41 pm #

    These look great! I love traditional pancakes but will try any healthy variations. What’s the flax for (nutrient boost, flavor boost, etc), can it be substituted & if so, with what?

    • beyondthepeel July 1, 2013 at 8:24 pm #

      The flax seed is for a nutrient boost of omega 3s. It also give it more of a pancake feel intead of just eggs and broccoli which would render it more like an omelet. I don’t have a substitution for you. Ground flax is fairly inexpensive, super good for you and available at most grocery stores. I also use it in my shakes, add it to oatmeal and baking.

  9. A Daley July 25, 2013 at 10:00 pm #

    Made these tonight and found this recipe to be very forgiving and easy to modify. I shredded the broccoli in a Blendtec and it came out great. Used eggs and just slightly more flax than called for but I improvised on the seasonings – salt, garlic powder and a little mixed Italian herbs. I used a little more oil than called for and found the ones we left in for longer (well done) were even more enjoyable. I did not have the ingredients the cucumber topping and my daughter was begging for something with goat cheese. I melted some soft goat cheese, butter and pesto together and made a dipping sauce/topping. It was definitely a hit at our house!

    • beyondthepeel July 27, 2013 at 6:07 pm #

      I love this recipe for that. It truly is so flexible and forgiving and any combination of flavors you enjoy can be added. Your Italian flavors are a great addition. Thank you for sharing your version with the community!

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