Not long ago, I very proudly announced 1.000 Likes of the Anja’s Food 4 Thought Facebook page. To be exact, that was in November 2012. By then, I had blogged for more than three years.

Today, only 6 months later, I have reached 2.000 Likes. That is just amazing. Thank you!

I am especially proud of this number because I never forced anyone to “like” me on FB by participating in competitions or give-aways. In fact, I only had one give-away ever on my blog. Some of you may remember it: it was a one-print cookbook with recipes of mine. Someone in America won it. I sent it off with registered mail, but sadly it never arrived.

These 2.000 Likes are as organic as can be.
Regular readers may have noticed, I am pretty unsocial when it comes to social media. I hardly ever have more to say than the announcement of a new recipe on the blog. My twitter tweets are automated too. I actually never go onto twitter. Because I can’t deal with so much useless information. I sometimes struggle to wade through my emails, many of them of no use or real or personalized information either. I also don’t have a smartphone.

I see people on their phones all the time. I see couples in restaurants and cafes. They don’t talk to each other, as each one is busy with their phone. I always wonder what they are checking. It cannot seriously be life-or-death information that’s coming in on a constant stream. Or is it?

Why on earth would you be rather checking your FB page or your emails than talking to your partner or friend that you are meeting for lunch? Call me old-fashioned, but I don’t get it.

Therefore, and perhaps this is even why some of you like my blog and FB page, I will keep my information output on Anja’s Food 4 Thought and my FB page for real and relevant information. This is a recipe blog after all. I will not post on my blog if I don’t have a recipe. I will not post on FB just to ask how you are today or what you are having for lunch. Imagine all 2.000 of you would reply…. I’d probably realize that I don’t really want to know.

Perhaps I should have had a chocolate cake recipe to celebrate the 2.000 Likes. Instead I am presenting to you a real successful paleo pancake recipe. It’s filled with cauliflower and broccoli. It’s holding together beautifully with a mixture of eggs and coconut flour. It is very satisfying and light at the same time. It’s very quick and easy to make. It can be extra refreshing with a yogurt dip and a salad on the side. 
These pancakes will surely be one of my lunchtime staples over the summer. Enjoy!


Print Recipe

1 1 /2 cups cauliflower florets
1 1/2 cups broccoli florets

4 eggs
2 tablespoons coconut flour
1/2 teaspoon sea salt
1/2 teaspoon  ground cumin
1/2 teaspoon chili flakes

olive oil

Tahini Raita (non-paleo)
1 cup yogurt
2 tablespoons tahini
1/2 teaspoon salt
1 cup cucumber, finely chopped

Yields 4-6/Serves 2
In a food processor, rice the cauliflower and the broccoli. Set aside.
Beat the eggs. Stir in salt, cumin and chili flakes. Then whisk in the coconut flour until mixture is lump free. Stir in the riced broccoli and cauliflower.

Lightly coat a frying pan with olive oil and heat over medium heat. Spoon about 1/2 cup of pancake mixture into the pan and spread out to the size of a CD and 1/4 inch thickness. Fry on each side until lightly browned, about 2 minutes. Repeat until all batter is used up.

Serve immediately with some Tahini Raita and a fresh salad.

Tahini Raita
Stir tahini and salt into yogurt until well combined. Add chopped cucumbers. Serve cold from the fridge for extra freshness.




  1. Love , love this! I agree with you about people going mad on social media, having said that I am addicted to fb too 🙂 But dont have any fancy phone so that keeps me away when I need to be. I left a comment on your fb post too. Will def be trying this, im diabetic, so full marks for this recipe to you. Guilt and stress free meals are the reason I come to your page. Well done. God bless.

  2. Anja, as always I always connect with what you say. I can only imagine what it must be like having all those likes:) Well done. You deserve it. Maybe if I ever get my act together I’ll be liked as much as you. By the way, I don’t have a smart phone either and I don’t frequent social networking very much at all. I sometimes think if I became more “social” I’ll somehow become more popular, however like you I do wonder what the hell people all talk about. It all seems so vacuous! Your pancakes look a bit like the cauliflower and broccoli chickpea omelette I recently posted about and the photo is just beautiful….I see a change there too. I miss you my friend…

  3. sounds like a great recipe and it is great to know that facebook can be about people liking your content rather than just shameless self promotion

  4. These pancakes look delicious! I wonder if there is some other nice topping that is more paleo friendly? Thanks for the idea, since it’s an interesting, tasty way to get more of those healthy veggies!

  5. I started reading your blog because of the delicious, healthy recipes. You consistently post things I want to make and eat and so you encourage me. Thanks for the repeated inspiration. These pancakes look fantastic.

  6. I love this.. thank you. It will be a very versatile recipe..
    And congratulations, I Love you blog.

  7. Another healthy interesting recipe. I know what you mean about all the social media. I hardly ever give out my cellphone number so no one can ring me on it. It is for emergencies. I never go on Twitter and only have auto posts to it from my blog too. I do spend some time on Facebook though because I have found some communities of interesting, like-minded women there. We support and encourage each other and share information. Congratulations on the 2000 likes – I think it feeds on itself after a while.

  8. I imagine these would be the king of savoury pancakes! I’ve got to try this one, thanks for sharing 🙂

  9. Made these today and they were a hit with me and my (picky eater) teenage daughter. The addition of chili flakes is just the right amount of heat. These came out really good and the raita recipe is perfect with it.

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