Make the yogurt sauce. Combine the yogurt, garlic, lemon juice, tur¬meric, mint, and zest in a bowl. Taste and season with more lemon juice, if needed. Set aside or refrigerate until ready to serve.
Make the pancakes. In a small bowl, combine the turmeric, cumin, salt, coriander, garlic, and pepper.
Place the broccoli in a food processor, and pulse until the florets are broken up into small pieces. Transfer the broccoli to a large bowl and add the eggs, almond milk, and almond flour. Stir in the spice mix and combine well.
Heat 1 teaspoon of the coconut oil in a nonstick pan over medium-low heat. Pour ¼ cup batter into the skillet. Cook the pancake until small bubbles begin to appear on the surface and the bottom is golden brown, 2 to 3 minutes. Flip over and cook the pancake for 2 to 3 minutes more. To keep warm, transfer the cooked pancakes to an oven-safe dish and place in a 200°F oven.
Continue making the remaining 3 pancakes, using the remaining oil and batter.