Sylvie’s Cauliflower Pancakes
Light, lean, and lovely – a delicious, highly nutritious dish for any meal of the day.
Ingredients
1 head cauliflower, cut into florets
3 eggs, lightly beaten
1 onion, grated
1 - 2 tspHerb & Garlic Dip Mix, or Lemon Dilly Dip Mix
1⁄2 - 3⁄4 cup whole-wheat or all-purpose flour
Sea Salt, to taste
Black Pepper, to taste
1⁄2 - 2⁄3 cup vegetable oil
Preparation
- In Multipurpose Pot, simmer cauliflower until very tender. Drain, then coarsely mash. Let cool.
- Stir cauliflower with eggs, onion, Herb & Garlic Dip Mix, and flour, adding flour slowly to form a thick batter. Season with Salt and Pepper.
- Heat oil in frying pan over medium heat. When hot, carefully spoon in large spoonfuls of batter and flatten slightly. Fry for 2–3 minutes per side, until browned.
- Keep warm and serve with applesauce and sour cream, if desired.
Nutritional Information
Per serving (1 pancake): Calories 60, Fat 2 g (Saturated 0 g, Trans 0 g), Cholesterol 45 mg, Sodium 35 mg, Carbohydrate 7 g (Fibre 2 g, Sugars 1 g), Protein 3 g.
Shop This Recipe
Herb & Garlic Dip Mix