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Vegetable Pancakes with Poached Egg

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For breakfast, lunch or dinner these pancakes make a great meal option. You can serve them with a poached egg or with a salad.


  • 1 cup flour
  • 1 head cauliflower, separated into florets
  • 1 broccoli
  • 1 small bunch of parsley
  • 5 green onion feathers
  • 3/4 cup grated cheese
  • 1 cup of milk
  • 5 eggs
  • 2 tbsps olive oil
  • 2 tbsp vinegar
  • 1/2 tsp baking soda
  • 1 pinch cayenne pepper
  • Salt
  • Freshly ground black pepper


  1. In a large bowl, combine flour, baking soda, salt, black and cayenne pepper.
  2. Finely chop parsley and green onions. Put aside a bit for serving.
  3. Cut broccoli and cauliflower into small pieces.
  4. Combine 1 egg and milk in a large bowl. Add grated cheese, vegetables and herbs. Pour this mixture into the flour mixture and mix.
  5. Heat a frying pan over medium heat, brush with olive oil. Fry pancakes from both sides until golden brown.
  6. Transfer the pancakes to a plate and keep warm.
  7. Boil water. Add salt and vinegar. Break cold egg into small dish. Spin the water and carefully pour the egg into the center. Boil for 2-3 minutes until white is set. Carefully remove the egg with a slotted spoon and drain well.
  8. Arrange the pancakes on plates, top with a poached egg and sprinkle with herbs.