Green garden savoury pancakes

Green garden savoury pancakes – gluten free, grain free, dairy free, clean, vegetarian and paleo friendly.


Remember the other week when I posted my Herb cashew mayonnaise recipe and I was a tad excited? Well here is my Green garden savoury pancakes recipe I was drooling over that goes with said mayonnaise. These pancakes are choc full of veggie garden goodness and are quite versatile. They’d make a great light Sunday lunch or dinner alongside some salad, steamed beetroot and a dollop of herb cashew mayonnaise. They would also taste wonderful in a gluten free burger with the herb cashew mayo, some smashed avocado, beetroot and tomato relish. They’re soft, light and moist and you can even roll ’em up, dollop a bit of mayonnaise over the top and eat it as a snack.
I love the thought of walking outside to my own veggie patch, picking a bunch of veggies and heading back inside to whip these up. As I live in a unit however, I don’t have the luxury of a veggie patch but I can always dream….

The inspiration for this recipe came from a vegetarian burger I have for lunch at work. Every fortnight my colleagues and I scrape our money together and have clean burgers delivered to the office. (They have gluten free and paleo buns on offer as well). It’s something I look forward to each pay day and it’s my version of “junk food”.

Just a little FYI: As these Green garden savoury pancakes are gluten free, you need to rely on the eggs and arrowroot for binding. Arrowroot is great as it helps mimic gluten by giving the finished product a bendable quality. Eggs also add protein and will help fill you up more. They are a little more delicate than regular pancakes so treat them gently. If you haven’t used arrowroot before, it’s a root vegetable ground up into a fine flour/starch. You can purchase a cylinder of it for under $2 in the baking section of major supermarkets or in larger quantities at health food shops. If you can’t get your hands on arrowroot, then try tapioca starch which can be used interchangeably in most recipes. Tapioca is sold in health food shops.



Green garden patties 1


Green garden fritters 6


Here’s an overview on what to do 


Green garden patties 2
Place all ingredients in a food processor.
Green garden patties 3
Blitz until well combined but there’s still a little bit of texture.
Green garden patties 4
Pour 1/4 of a cup of mixture in a frying pan on medium – medium hot.
Green garden patties 5
Cook patties until you start to see bubbles appear. Place spatula carefully under patty and see if it will lift easily. Once it does it’s ready to flip. Flip over carefully and continue to cook the other side.


Why this is so good for you


Peas help prevent stomach cancer, strengthen the immune system, are anti-aging, help prevent arthritis, bronchitis, osteoporosis, help prevent type 2 diabetes, and help prevent candida.
Broccoli detoxifies the body, improves digestion, is anti inflammatory, reduces the effect of allergic substances in the body,  helps prevent cancer (particularly lung and colon cancer; and breast cancer in women), strengthens bones, helps reduce wrinkles and improves skin tone, lowers the risk of coronary heart disease, stroke and hypertension, diabetes and certain gastrointestinal diseases, lowers blood pressure and enhances weight loss.
Carrots improve vision, reduce the risk of lung, colon and breast cancer, slow down ageing, promote healthier skin, help prevent infection, prevent heart disease and detox the body.
Rocket prevents heart disease, helps prevent anemia, helps regulate bowel movement, helps relieve insomnia and reduces risk of neural tube defects in pregnant women.
Spring onions strengthen the immune system, help regulate blood sugar, reduce inflammation, reduce the risk of gastric ulcers, help fight asthma, chronic chronic bronchitis, hay fever, diabetes, inhibit stomach cancer and detoxify the body from heavy metals.
Parsley freshens breath, inhibits tumour formation, reduces risk of colon cancer, cervical cancer, diabetes and asthma, fights against osteoarthritis and rheumatoid arthritis, helps prevent recurrent ear infections or colds, reduces severity of asthma
Garlic has antibacterial, antiviral, antifungal and antioxidant properties, supports the circulatory, digestive and immune systems, helps lower blood pressure, assists in detoxification, prevents formation of blood clots, reduces blood pressure, helps with asthma, regulates blood sugar levels in diabetics and lower the risk of most types of cancer.
Eggs are high in protein (which helps you keep full) and most of the nutrients are found in the yolk. Eggs help prevent macular degeneration and prevent cataracts, blood clots, stroke, heart disease and breast cancer; promote the growth of healthy hair and nails; and aid in the brain development of a growing foetus.
Arrowroot helps prevent neural-tube defect and other congenital malformation in offspring, helps regulate heart rate and blood pressure, aids in fat metabolism in the body, aids in digestion and regulates bowel movement, can relieve nausea and replaces nutrients that are lost due to diarrhea and vomiting.
Himalayan salt contains all of the 84 elements found in your body. It is anti aging, increases hydration, promotes blood sugar health, prevents muscle cramping, strengthens bones, lowers blood pressure, improves circulation, helps expel toxins from the body, helps reduce acid reflux and helps the intestines absorb nutrients.



Love, Tash x


Green garden savoury pancakes

Yield: Makes 8 - 9 pancakes (9 - 10 cm in diameter)


  • 1 cup frozen peas
  • 1 cup sliced broccoli florettes
  • 1 cup grated carrot
  • 1 cup rocket, lightly packed
  • 1/2 cup chopped flat leaf parsley, lightly packed
  • 3 shallots, roughly chopped including half of the green part
  • 1 garlic clove
  • 1 teaspoon fine pink Himalayan salt
  • 3 eggs (free range or organic)
  • 2 teaspoons sweet paprika
  • 1/2 cup arrowroot or tapioca starch


  1. Steam peas and broccoli till tender. Remove from heat and let cool for 5 minutes.
  2. Place all ingredients in a food processor and blitz till well combined, leaving some texture.
  3. Heat some oil in a medium - large frying pan on medium - medium high heat. Place 1/4 cupfuls of mixture on pan, spread out a little with back of cup (pancakes should be about 9 - 10 cm in diameter.) Cook until bubbles start to appear. Flip over and continue cooking.
  4. Serve with a dollop of herb cashew mayonnaise.

Leave your reply