Pancakes with avocado and cauliflower cream

The first time I tried to fill pancakes with avocado and cauliflower cream, I had no confidence that I would like it, especially with my mom nagging me, "What have you invented now? Are you putting that avocado in again? Aren't we tired of it yet?" The thing is, the first batch I made had too much rosemary, and it turned out a bit weird, I admit. But now, after making this recipe about 4-5 times, I can do it by eye without weighing anything. Well, with pancakes, you can't really go wrong, but with the cream—if you add too much green garlic, it ends up tasting like last spring's salad, not a fine cream. I've even had the experience of ruining an avocado, finding it brown inside, and still continued with the recipe... so let me tell you exactly how I do it now, after so many attempts.

It takes about 1 hour, maybe 1 hour and 15 minutes if you're moving slowly or if the cauliflower takes longer to boil. This serves about 4-5 people, easily. It's nothing complicated if you're up for getting your hands a little dirty and playing with a blender or fork. Let's say it's at a medium to easy level—I won't say easy because the filling requires a bit of attention to texture, so it doesn't turn into mush.

I make this combination quite often because, honestly, I can't stand seeing only omelets and spreadable cheese for breakfast or brunch anymore. Plus, if you have picky kids or friends, avocado and cauliflower in pancakes sound fancy, yet it's something simple. And I swear, they disappear before you even get to eat your third pancake. If someone likes avocado, this really changes their opinion about "that green thing." Moreover, the filling also works as a dip for other things—I’ve tested it with breadsticks, chips, wraps, pretty much anything.

1. I start with the pancakes. I beat an egg with a good pinch of salt (if you don't add enough, they'll turn out bland and sad). I add cold milk, sifted flour (to avoid lumps), then sparkling water, which definitely helps with fluffiness (and don't ask me why, because I don't understand the chemistry of doughs, but it works). I also add some fresh pepper, rosemary, and a bit of thyme—not too much, just enough to make it smell like "something else." A tablespoon of olive oil for consistency. Don't skip this, or they'll stick in the pan. I mix well, let it chill for at least 10-15 minutes—I never skip this step since I noticed that the texture improves after a break, and it doesn't remain floury.

2. In the meantime, I prepare the cauliflower. If you have a small cauliflower, break it into small florets, wash them thoroughly (I don't want dirt on my teeth), then throw it into boiling salted water. About 15 minutes, but it must be soft, not mushy. If you can easily insert a knife and it breaks apart without effort, it’s ready. I drain it and let it cool.

3. While the cauliflower is cooking, I boil the eggs—I put them on medium heat in cold water, exactly 10 minutes from the moment it starts boiling. I don’t know why, but they seem better than if you boil them for only 7-8 minutes, at least for the filling.

4. Avocado—this is the key to finding some ripe, soft avocados, but not mushy. I cut it, remove the pit, peel it, and discard anything brown or suspicious. I mash it quickly with a fork, leaving it a bit chunky, not baby food. I immediately sprinkle it with lemon juice to prevent browning. I sometimes stop here to taste it—to make sure the base is good.

5. Once everything has cooled, I chop the cauliflower into small pieces. I mix it with the avocado, then add yogurt (definitely the thicker kind, otherwise it turns into soup, not cream), mustard with seeds if I want something crunchier, finely chopped boiled eggs, salt, white pepper if I have it; otherwise, regular pepper works too. I don't forget the green garlic—just don’t add too much, and I throw in some dill and parsley, to taste. I add a drizzle of olive oil at the end, not too much, just a little for shine.

6. If you feel like cleaning the pan in the meantime, you can make the pancakes one by one—non-stick pan, a splash of oil for the first batch, then it goes without. They shouldn’t be thick, but thin, so they’re elastic enough to roll.

7. I fill the pancakes while they are still warm, to let the flavors mix well. I don’t put filling at the ends, just in the middle, so I can roll them without everything spilling out. I roll them tightly, cut them in half, and sometimes stack them on a plate, once I’m full.

It’s fine to have a little cream cheese on the side if you have guests who prefer richer things. You can serve them cold or warm, it doesn't matter much; they hold up nicely.

If you don’t have rosemary, leave it out; it’s not the end of the world. You can replace it with chopped basil, it turns out a bit different. If you don’t have thick yogurt, use sour cream, but put less, so it’s not too runny. For a version without eggs, you can omit the boiled eggs, but add more avocado, and maybe a bit of crumbled tofu for texture.

One day, I added some finely chopped sun-dried tomatoes to the filling—it changed the whole story, not bad, but you can immediately tell you modified the recipe. If you want something fresher, throw in some green onions instead of garlic or even a bit of chili pepper, but don’t overdo it. I’ve also tried adding crushed chickpeas to the cream—not bad, especially if you want to make it more filling.

I drank it with green tea or dry white wine; it also goes well with cold sparkling water at breakfast. If you want to create a more brunch-style menu, you can also serve a salad of arugula with radishes or some vegetable patties. It pairs well with light soups or even as an appetizer for a larger meal.

If you want to change something, you can add a bit of finely chopped mint to the cream for a refreshing vibe. Or replace half the avocado with crumbled feta cheese—it turns out saltier, but it’s not bad. You can also try using broccoli instead of cauliflower—the texture is a bit firmer, but the taste is nice.

I see them best alongside a green salad or with slices of cucumber and dill, or if you’re the "hardcore" type, with smoked fish on the side (I know it sounds strange, but it works). I’ve also tried using hummus instead of avocado cream, but that’s another story; it’s not quite the same.

Questions that friends have asked me or that I wondered at the beginning:

- Can I make the pancakes the night before?
Yes, keep them in the fridge, well-covered so they don’t dry out. You can quickly reheat them in a pan the next day without drying them out too much. Make the filling on the day you eat them, otherwise, the avocado will oxidize and turn brown.

- Can I use frozen cauliflower?
Yes, I’ve tried it, but drain it well after boiling and let it cool; otherwise, it risks leaving too much water in the cream. The taste is pretty much the same; it’s just the texture that’s a bit softer.

- Can yogurt be replaced with something else?
Sure, you can use sour cream or even a thicker plant-based cream. If you want it vegan, use soy or almond yogurt, but it should be as creamy as possible.

- Does the avocado have to be very ripe?
Ideally yes, so you can mash it easily and not have hard chunks left, but if you only have a firmer one, you can microwave it for 5 seconds (without the pit, without the skin!), just enough to soften it a bit. It doesn’t work miracles, but it helps.

- What kind of flour can I use?
I’ve tried regular wheat flour, but it also works with whole wheat (they taste a bit more rustic). I tested once with oat flour, but I didn’t like it; they seemed too dense.

In terms of nutritional values, it’s around 250-300 kcal per generously filled pancake (depending on how much you put in each). You get good fats from avocado and olive oil, some fiber from cauliflower, and a bit of protein from the eggs and yogurt. It’s not the "light" recipe, but it’s not a calorie bomb either. Ideal if you want to eat something fresher, without meat, and not feel heavy afterward. Thanks to the vegetables and yogurt, you get vitamins (C, K, B) and minerals (potassium, magnesium). If you reduce the amount of oil and choose low-fat yogurt, you can also lower the calorie count, of course. Anyway, you won’t eat 5 at once, so don’t worry.

They keep in the fridge for about 1-2 days, covered with plastic wrap, but no more, because the avocado oxidizes; there’s nothing you can do about it. If you have leftover plain pancakes, keep them separate, and the cream in a well-sealed container—and even then, it won’t last more than 2 days without changing color. For reheating, put the pancakes in the microwave for 20-30 seconds (if you insist on eating them warm), but don’t heat the cream separately; it doesn’t make sense, it will curdle. Plain pancakes can last up to 3 days in the fridge; the filling doesn’t.

INGREDIENTS:

For pancakes:
- egg - binds and helps with texture; don’t skimp on it; if you want more pancakes, add another
- milk - makes the pancakes soft; if you don’t have it, just use sparkling water, but they turn out more "chewy"
- flour - the base; you can play around with the type (see above)
- sparkling water - gives fluffiness; I don’t know why, but they don’t turn out the same without it
- olive oil - a bit for taste and to prevent sticking
- salt, pepper, rosemary, thyme - for flavor; salt and pepper are a must, the rest only if you feel like it

For the cream:
- avocado - the base, gives creaminess; don’t skip the lemon to prevent browning
- cauliflower - fiber, the "body" of the cream; don’t add too much, so it doesn’t make it too firm
- green garlic - for flavor, but don’t add too much; it will overpower everything
- mustard seeds - for texture and tanginess; it’s not a must, but it’s good
- yogurt (without too much whey) - binds the cream, adds freshness
- boiled eggs - for satiety and to hold everything together; it’s okay to skip if you want it lighter
- dill and parsley - for greenery and flavor; not too much so it doesn’t overpower the rest
- olive oil - a drizzle for shine and taste
- lemon - for anti-oxidation and taste
- salt, freshly ground white pepper - for balance; white pepper isn’t a must; I only add it when I have it

 Ingredients: For pancakes: 1 egg, 150 ml milk, 159 g flour, 150 ml sparkling water, 1 tbsp olive oil, salt, thyme, rosemary, freshly ground pepper. For avocado cauliflower cream: 2 avocados, 1 small cauliflower, a few green garlic shoots, 1 tbsp mustard seeds, 2 tbsp yogurt (without water), 2 eggs, dill and fresh parsley, olive oil, lemon, salt, freshly ground white pepper.

 Tags:  avocado pancakes