These Fluffy Broccoli Pancakes with Avocado Cream are a brilliant way of adding greens to your meals that everybody will like! They’re super tasty and packed with goodness and yes… you guessed it, super easy to put together! The avocado cream that goes with them is key ( it disguises the broccoli flavour even further, so it’s a great way of getting broccoli into kids).
These pancakes came about during the first covid lockdown in Spain, about a year ago now. Spring had kicked in and I was trying to make meals as interesting as possible as we couldn’t go out (and we were not going to be able to eat out in months – without knowing it at the time).
At home we love roasted broccoli, sautéed broccoli or broccoli rice… But at some point I was like, we need to try something different! So after the success of my courgette fritters on Instagram, this idea came to life.
These make a big batch, which is perfect as they can be cooked ahead of time, cooled and frozen until needed so you have a meal ready for another day. Place the cooled pancakes in an airtight container with baking parchment paper in between them and freeze.
Ways to Serve the Broccoli Pancakes
First things first, don’t you always have your sweet pancakes with something more creamy or liquidy (nut butters, nutella, maple syrup, cream – whipped or not -, jams…). These savoury pancakes shouldn’t be any different on that front, they also go super well with something creamy.
I love them with the Avocado Cream that I am sharing with you today, but you can serve them with other sauces like a garlicky mayo or sour cream or a yoghurt sauce. Any of these would be delicious.
On top of having them with a cream or sauce, you can also eat them with canned tuna or shredded chicken breasts. They make a great sort of tortilla base! More ideas: pan-seared salmon or smoked salmon, feta or grilled halloumi, prawns… These fluffy pancakes pair very well with all of these ingredients.
How to Cook the Broccoli Pancakes to Perfection
Pan-fried: Before dolloping your batter into the pan, make sure it’s properly heated with the oil. You’ll know it’s ready if your pancake sizzles when it touches the pan.
Oven: you can cook them in the oven too at 200ºC for 12-15 minutes on each side. Just spray or brush a light coating of oil on the sheet pan, shape the pancakes and on drizzle a bit more oil over them.
How to Store Broccoli Pancakes
Fridge: Place the cooled pancakes in an airtight container and store for up to 5 days in the fridge (although they won’t last that long!).
Freezer: Place the cooled pancakes in an airtight container or freezer safe bag with parchment paper in between them if possible. The paper prevents them from getting stuck to each other. Store for up to 2 months in the freezer.
To Reheat: thaw the pancakes either overnight in the fridge or on the counter for about 30 minutes. Then simply reheat on a pan with a bit of oil (you can reheat them in the microwave too, but they get a bit mushy compared to reheating them on the pan).
More Easy Weeknight Meal Ideas
You can have delicious and easy healthy meals throughout the week. Here you have a couple of ideas:
If you make these Fluffy Broccoli Pancakes with Avocado Cream, be sure to leave a comment and rate it. Hearing from you is everything! Oh, and don’t forget to tag me on Instagram, I absolutely love seeing your creations. Happy cooking!
Fluffy Broccoli Pancakes with Avocado Cream
- 350 g broccoli - cut into florets and stalk chopped
- 75 g onion - roughly chopped (half medium-sized onion)
- 100 g plain flour
- 1 tsp baking powder
- 1 L egg
- 100 ml milk - it can also be plant based
- Extra virgin olive oil
- 1 large avocado - stoned
- 65 g Greek yoghurt
- 1 lemon zest
- 1-2 tbsp lemon juice
- 1 clove of garlic - roughly chopped
- Black Pepper
- Parsley - optional, for garnish
- Place the broccoli stalk pieces and onion in the bowl of a food processor. Blitz to make them smaller. Add the broccoli florets, flour, baking powder, egg, milk and a teaspoon of salt and blitz until smooth.
- Heat some olive oil in a pan over medium heat. Once hot, add the pancake mixture (1.5 tablespoons per pancake). Fry for a couple of minutes per side. Set aside until you are done with all the batter.
- Blend all the ingredients with a pinch of salt and black pepper. Start with 1 tablespoon of lemon juice and adjust with more to taste.
- Serve the pancakes with the avocado cream and garnish with chopped parsley. Enjoy!
- These make a big batch, which is perfect as they can be cooked ahead of time, cooled and frozen until needed so you have a meal ready for another day. Place the cooled pancakes in an airtight container with baking parchment paper in between them and freeze.
- They can be stored in the fridge for up to 5 days in an airtight container.