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Veggie Pancake

Posted in: Recipes
By Dr. Pantea Etminan, NHD
Mar 25, 2011 - 12:14:17 PM

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Eating your crucified vegetables, such as broccoli, cauliflower and or the cabbage family is important. They provide many minerals and some vitamins in addition to folic acid. But some don't like the taste or like an alternative way of eating them. Here is a tasty way to try your veggies as a pancake. I have used cauliflower or broccoli with zucchini in this recipe; but you most certainly could experiment with different types of crucified vegetables and see how you like it.



  • 1 large head cauliflower or broccoli
  • 1 large zucchini
  • 1/4 cup coarsely chopped yellow onion
  • 1/2 small hot chili pepper or your choice of hot/mild pepper
  • 2 large garlic clove, peeled and sliced
  • 1/8 cup extra virgin oil (optional)
  • 2/3 cup white or brown rice flower
  • 1/8 teaspoon dried mint
  • 1/8 teaspoon turmeric powder
  • 1/8 teaspoon paprika
  • 1 large egg or 2 egg whites ( preferably organic, free range )
  • 1/8 cup butter milk (preferably organic)
  • 1 or 2 tablespoon warm water, if need more use more

Yogurt Sauce

  • 1 cup plain low-fat yogurt
  • 1 tablespoon freshly lemon juice
  • 2 tablespoon of pure clean water
  • 2 stalks of green onions, finely cut into pieces
  • 1/8 teaspoon cayenne pepper (less for those who do not like too much heat)
  • Dash of black pepper
  • Pinch of salt
  • 1 tablespoon mint (fresh is better, but go with few leaves only)


  1. Cut the florets off the head of the cauliflower or broccoli. 3 1/2 cups would be what you want. Use the flowers mostly; if you want to use the stalks make sure they do not contain tough fibrous skins.
  2. Place cauliflower or broccoli with zucchini in a pan and add enough water for it to be steamed. Steam for about 5 minutes (or however it would take for it to get cooked, but not over done) on medium heat. Strain in a colander and place aside
  3. Put the steamed cauliflower or broccoli, zucchini, onions, chili, turmeric and garlic in a food processor and pulse on and off to chop (rough chop, make sure it does not get pureed!). Alternatively, you could do this by chopping by hand. Transfer the chopped ingredients to a mixing bowl and stir in the oil, flour, mint, and. Add the egg or egg whites, buttermilk and water then mix thoroughly with a spoon.
  4. In a large non stick pan, over medium heat, place 2 tablespoons of extra virgin olive oil and allow to heat up before you proceed. Drop 2 (or more as you like) tablespoons of the batter into the hot skillet. Place them far apart so that they each have their own space to cook without getting into each other. Cook until looks golden on that side down and then flip. Alternatively, you could place all the batter in the skillet, then after about 5 minutes or so cut into pieces and then flip. Repeat on other side until desired crispiness is achieved.
  5. Mix all of the ingredients for yogurt sauce and serve with veggie pancakes.

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