Broccoli and Almond Stuffed Pancakes

Sep 2, 2020 | 0 comments


Broccoli and Almond Stuffed Pancakes

broccoli and almond stuffed pancakes

This recipe started off as a savoury pancake recipe using a cauliflower. I made it, and warmed it in the oven with the sauce already on it, and it really didn’t work at all. It was dry and I’d managed to kill much of the flavour. Very disappointing

What were the savoury pancakes like?

Then when I was ready for the next go, I didn’t have a cauliflower, so used broccoli instead and was very pleased with the outcome. I knew it would be nice!

The stuffing is flavoursome and the sauce on the top sets it off nicely. I used the sweetie pie peppers because I had them, but you really don’t need to if you haven’t got them in

What changes can I make to Broccoli and Almond Stuffed Pancakes?

Next time, I’ll have another go with cauliflower, like my first attempt.

You can use any nut butter, value peanut butter would be the cheapest. And change the nuts in the stuffing to whatever you have

You can make these vegan by making vegan pancakes (use just flour and water for the cheapest version, but use them straight away, when they are just like milk and egg pancakes, they go a bit flabby if they’re left)

You can swap the broccoli out for almost any other vegetable – carrots, peas, sweetcorn, red, white or green cabbage, parsnip, frozen mixed veg. Whatever you’ve got

The sauce on the top works best I think with a little acidity. In the absence of tamarind, that acidity could be provided by lemon juice, amchur powder, pickle juice or juice from roasted red peppers in a jar

Savoury pancakes are less common than sweet ones. I’ve also done a couple of savoury scones

Tomato Scones, 5p each

Herby Scones, 2p a scone – Meal Plan 10

There is also a collection of stuffed pancake recipes, both savoury and sweet

Pancakes and not quite 101 ideas, sweet and savoury to fill them

broccoli and almond stuffed pancakes
broccoli and almond stuffed pancakes

Broccoli Almond Stuffed Pancakes

Veggie loveliness with lots of variations
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Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
budget meals
cheap family recipes
Vegetarian by Philipp Petzka from the Noun Project
Servings: 4
Cost per portion ?p
Calories: 470kcal
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  • 40 g butter or oil
  • 50 g onion
  • 300 g broccoli
  • 40 g almonds


  • 2 eggs
  • 150 ml semi skim
  • 150 g self raising flour


  • 80 g almond butter
  • 100 ml water
  • 45 g tamarind and date sauce or use tamarind paste


  • 40 g peppers tiny, sweetie pie peppers, in a jar. Optional



  • Mix all the ingredients together and whisk. Add a splash of water if it needs it
  • Put a good drizzle of oil in a frying pan and heat
  • Pour in a ladle of batter and cook until the top is set. Flip over and cook until golden
  • Repeat, using up all the batter. You should get 4 pancakes from the mixture


  • Slice the onions into crescents and fry until transparent
  • Chop the broccoli into small pieces, including the stalk. Chop that into small dice
  • Chop the almonds, about 4 pieces each almond
  • Tip the broccoli and almonds into the saucepan. Put a lid on. Gently cook until the broccoli is tender, still with some bite too it. Add a pinch of salt


  • Put the nut butter and water in a saucepan and heat gently, stirring until well mixed together
  • Season with a little tamarind paste. Add a small amount and taste. Add more if it needs it. If using tamarind paste, just use a little at a time, it's very strong
  • Add a tsp of brown sugar. Taste and adjust. Add salt if it needs it


  • Place the cooked pancakes on a clean work surface and divide the filling between them
  • Place the filled pancakes in an oven proof serving dish and cover with foil


  • Put the dish in a warm oven and gently warm through
  • While that is happening, gently warm through the sauce
  • Remove the pancakes from the oven and drizzle over the sauce
  • Top with the sweetie pie peppers. If you can't find them. don't worry, they're not essential
  • Serve immediately


Nutrition Facts
Broccoli Almond Stuffed Pancakes
Amount Per Serving
Calories 470 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 8g50%
Cholesterol 106mg35%
Sodium 149mg6%
Potassium 613mg18%
Carbohydrates 42g14%
Fiber 7g29%
Sugar 5g6%
Protein 17g34%
Vitamin A 911IU18%
Vitamin C 76mg92%
Calcium 197mg20%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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