Pea, Broccoli and Asparagus Pancakes

September 8, 2020
Serves: 2 Cooks In: 20 minutes


    1. Blend or whisk 2 of the eggs, oats, yogurt, baking powder together and a pinch of salt and black pepper. Slowly add more water if the mixture is too thick.
    2. Steam the asparagus, peas and broccoli for about five minutes, until soft but still with some bite. When done, rinse under cold water and set aside.
    3. Slice half of an avocado for the topping of the pancake.
    4. Once the peas and broccoli have cooled, pop into the blender with the zest and juice of a lemon, fresh mint leaves and olive oil to loosen. Blend until a chunky mash is created.
    5. Heat a non-stick frying pan with olive oil over a medium heat. Add a large spoonful of the batter to the pan and fry for 2 minutes on either side. Keep going in batches until all the batter is gone. Whilst the pancakes are cooking, in another pan fry two eggs.
    6. Once your pancakes are golden and cooked, add your pea puree as a topping to the pancake and layer on a fried egg to each serving. Lay the sliced avocado and asparagus stems on the side. Season with your herbs and spices.


  • 4 large eggs
  • 200g oats
  • 120g yoghurt or kefir
  • 1/2 tsp baking powder
  • 120g frozen peas
  • 120g broccoli
  • 1 lemon, juiced
  • 1/2 an avocado
  • 1 handful fresh mint
  • 10 asparagus spears
  • Chilli flakes or zaatar (optional)