Healthier living, one day at a time!

Paleo Broccoli Pancakes with Avocado and Fresh Herb Cream

Prep Time

20 minutes

Prep Notes

These mini-pancakes make a great appetizer or side dish that uses leftover broccoli stems!

Cooking Time

15 minutes


4 servings


Avocado Cream:

2 limes, juiced (about 2 tbsp juice)

1 ripe Hass avocado

1 tbsp apple cider vinegar

3 drops of liquid stevia or 1 tsp raw honey 

1 handful of fresh herbs (I use parsley, oregano, basil, thyme)

salt to taste


6-7 broccoli stems

2 eggs, beaten

2 cups almond flour/meal

1/2 onion, finely chopped

2-3 cloves garlic, minced

salt and pepper to taste

olive oil


  1. First, prepare avocado cream:  add ingredients to a blender or food processor and blend until smooth.  Set aside.
  2. Shred broccoli stems using your grater blade in food processor.  Note:  if stems are tough, cut off outer skin, leaving only the softer tender centers.
  3. Add broccoli shreds to a mixing bowl.  To this add beaten eggs, almond meal, garlic, onions, salt and pepper.
  4. Heat an iron skillet over medium high heat, add olive oil.  
  5. When oil is heated, add spoonfuls of batter, flattening slightly.  Turn with spatula when browned (about 4-5 minutes).
  6. Cook on second side another 4-5 minutes or until cooked through.
  7. Place warm pancakes on a dish.  Place dollops of avocado and fresh herb cream on each one and serve.


Adapted from Broccoli fritter recipe from