Broccoli & Zucchini Savoury MINI Pancakes

Broccoli & Zucchini Savoury Pancakes - Real Life of Pie

I LOVE these savoury MINI pancakes! They are so easy to whip up, incredibly versatile, super tasty and such an easy way to sneak more veggies into your's and your children or partner's diet. 


  • 1 large zucchini, roughly chopped
  • 3-4 broccoli florets
  • 1 small onion
  • Salt & pepper to taste
  • 1 Tbsp mixed dried herbs (oregano, thyme, rosemary, basil)
  • 2-3 cloves garlic, crushed
  • 3 eggs
  • 2-3 Tbsp coconut flour
  • 2 Tbsp tapioca flour
  • 1/2 tsp baking powder
  • 2 tsp apple cider vinegar
  • Coconut Oil for cooking
    Optional: 1/2-3/4 cup grated cheese, grated carrot, spring onion, leftover shredded chicken, diced bacon

Suggested Serving: top with a poached egg, fresh avocado, caramelised onion and garlic, my 'Cultured Garlic, Lemon & Dill Cashew Cheese' alongside my 'Spicy Carrot Sauerkraut' and a sprinkle of fresh herbs, salt and pepper.  


1. Add all the ingredients to a food processor and blitz until combined. Puree the mixture or leave it a little chunky if you prefer. 
2. Heat a large frying pan on medium heat with coconut oil and allow it to melt. Once the pan has heated up place 1- 1.5 Tbsp of the mixture on to the pan to create a small pancake to try a test batch. Flip the pancake carefully once the bottom is golden brown and continue cooking the other side until golden brown. Continue cooking on each side of the pancake until both sides are a dark golden brown colour, the outside should be slightly crispy an the inside completely cooked. 
Tip: Make these using 1- 1.5 Tbsp of the mixture for easy flipping and faster cooking. If you make them bigger they will fall apart very easily. 
3. After your test pancake, if you need to adjust the mixture simply mix through a small egg if the mixture is too dry, or a touch more slippery elm, coconut flour or tapioca flour. (I find these are easier to cook and flip if the mixture is a little on the runnier side, you will just have to re-mix the raw mixture in between cooking as the liquid begins to separate). 
4. Continue cooking the pancakes and add coconut oil to the pan as needed. 
5. When they are all ready and cooked begin to plate up.