Mediterranean-Friendly Asparagus, Green Onion & Broccoli Pancakes
These Mediterranean-friendly savory pancakes are a fresh, nourishing way to enjoy seasonal vegetables. Tender asparagus tips, finely chopped broccoli, and mild green onions are folded into a light batter enriched with olive oil and herbs. perfect for breakfast, brunch, or a light lunch.
⏱ Time
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
🛒 Ingredients
Vegetables
1 cup asparagus, finely chopped (tender tips preferred)
1 cup broccoli florets, very finely chopped
3 green onions, thinly sliced
Batter
1 cup all-purpose flour (or chickpea flour for gluten-free & higher protein)
1 tsp baking powder
½ tsp salt
¼ tsp black pepper
½ tsp dried oregano or thyme
2 large eggs
¾ cup milk (or plant milk)
2 tbsp extra-virgin olive oil
For Cooking
Olive oil, for the pan
Optional Mediterranean Add-Ins
2 tbsp grated parmesan or feta
Zest of ½ lemon
Fresh parsley or dill, chopped
👩🍳 Instructions
1️⃣ Prepare the Vegetables
Blanch asparagus and broccoli in boiling water for 1–2 minutes, then drain well.
Finely chop to ensure tender pancakes.
2️⃣ Make the Batter
In a bowl, whisk flour, baking powder, salt, pepper, and dried herbs.
In another bowl, whisk eggs, milk, and olive oil.
Combine wet and dry ingredients until just mixed.
3️⃣ Fold & Rest
Gently fold vegetables (and cheese or herbs if using) into the batter.
Rest batter 5 minutes for better texture.
4️⃣ Cook the Pancakes
Heat a non-stick pan over medium heat with a little olive oil.
Spoon batter into small pancakes.
Cook 2–3 minutes per side until golden and cooked through.
🍽 How to Serve
With Greek yogurt or labneh + olive oil drizzle
Alongside tomato-cucumber salad
With a poached or soft-boiled egg
💡 Tips for Perfect Pancakes
Chop vegetables finely to avoid raw centers.
Keep heat medium—too hot browns before cooking through.
Smaller pancakes flip more easily.
Chickpea flour version = higher protein & gluten-free.
❓ Frequently Asked Questions
Q: Are these spicy?
No—completely mild and family-friendly.
Q: Can I make them gluten-free?
Yes. Use chickpea flour or a gluten-free all-purpose blend.
Q: Can I bake them instead?
Yes. Bake spoonfuls at 190°C (375°F) for 15–18 minutes, flipping once.
Q: Can I store leftovers?
Refrigerate up to 3 days. Reheat in a pan for best texture.
🥗 Nutritional Information
Calories: ~95–110 kcal
Protein: ~5–6 g (higher with chickpea flour)
Fat: ~4 g
Carbohydrates: ~10 g
Fiber: ~2 g