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
Yields
4 servings
Ingredients
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
Pancakes:
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
Directions
- First, prepare avocado cream: add ingredients to a blender or food processor and blend until smooth. Set aside.
- 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.
- Add broccoli shreds to a mixing bowl. To this add beaten eggs, almond meal, garlic, onions, salt and pepper.
- Heat an iron skillet over medium high heat, add olive oil.
- When oil is heated, add spoonfuls of batter, flattening slightly. Turn with spatula when browned (about 4-5 minutes).
- Cook on second side another 4-5 minutes or until cooked through.
- Place warm pancakes on a dish. Place dollops of avocado and fresh herb cream on each one and serve.
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