Preparation time: 10 minutes
Cooking time: 40 minutes
Servings: 8


For The Yogurt Sauce
1 cup plain Greek yogurt
One garlic clove, minced
¼ teaspoon ground turmeric
Ten fresh mint leaves, minced
1-2 tablespoons lemon juice, to taste
Two teaspoons lemon zest (from 1 lemon)
For the Pancakes
Two teaspoons ground turmeric
1½ teaspoons ground cumin
One teaspoon salt
One teaspoon ground coriander
½ teaspoon garlic powder
½ teaspoon freshly ground black pepper
One head broccoli, cut into florets
Three large eggs, lightly beaten
Two tablespoons plain unsweetened almond milk
1 cup almond flour
Four teaspoons coconut oil


Make the sauce with yogurt. In a bowl, put the yogurt, garlic, lemon juice,
turmeric, mint, and zest. Where needed, taste, and season with more lemon
juice. Refrigerate or set aside until ready to serve.
Make the pancakes. In a bowl, combine the turmeric, cumin, salt, coriander,
garlic, and pepper.
Add the broccoli in a food processor and pulse into small pieces until the
florets are broken. Transfer the broccoli to a bowl, add in the eggs, almond
milk, and almond flour. Stir in the spice mix and mix well.
Heat 1 teaspoon of coconut oil over medium to low heat in a nonstick pan.
Pour 1⁄4 batter into your skillet. Cook the pancake until there are small
bubbles on the surface, and the bottom is golden brown, 2 to 3 minutes. Flip
over and cook the pancake for another 2 to 3 minutes. Transfer the cooked
pancakes to an oven-safe dish, and place them in a 200 ° F oven to keep them
Continue making the remaining three pancakes, using the remaining oil and


Calories: 325 kcal
Protein: 13.09 g
Fat: 19.59 g
Carbohydrates: 25.82 g