Perfect veggie loaded pancakes for lunchboxes!  Great for little hands, and an easy way to introduce Brussels sprouts in a familiar way.  Familiarity can be key to trying new foods, whether it be flavours, shapes, colours or textures.  You’ll love how quick it is to whip up a batch of these pancakes, and either freeze the leftovers, or pop them in tomorrows lunchbox.


Preparation time: 10 mins

Cooking time: 10 mins



3 cups of Brussels sprouts, shredded (mandolin or food processor is quickest)

1/2 cup plain spelt flour (or gluten free alternative)

4 eggs

1 tsp tamari or coconut aminos

1 tsp sesame oil

3/4 cup water or stock

2 spring onions (scallions) finely chopped

2 tbsp olive or coconut oil


To serve:

1 tbsp sesame seeds




  1. Combine the spelt flour, eggs, tamari, sesame oil and enough water to make a smooth batter.
  2. Stir through the shredded Brussels sprouts and spring onions.
  3. Heat the oil in a large fry pan over medium heat. Add tablespoonfuls of the pancake mixture to the pan.  Cook for a few minutes until golden.  Flip the pancakes and cook until golden and cooked through.
  4. Serve with sesame seeds and mayonnaise.



  • For some extra protein and to use up some leftovers, add in some chopped cooked pork or chicken.
  • This recipe also works with finely shredded cabbage or Tuscan kale.  You can even swap out the Brussels sprouts completely and add in some peas or corn.
  • For more ways to get some greens into your lunchboxes, check out our 50 Ways With Greens ebook


Recipe by Bree Jenner – The Simple Lunchbox