Sylvie’s Cauliflower Pancakes

30 min
14 pancakes
$0.60/serving

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 (Grinder), to taste

Black Pepper (Grinder), 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

Sea Salt (Grinder)

Black Pepper (Grinder)

Multipurpose Pot - 12 Cup