Recipe: Cauliflower Pancakes

cauliflower pancakes

Cauliflower Pancakes Recipe

These elegant pancakes are made with chickpea flour which gives them a sweet, rich flavor and is also gluten-free. Another perk, cauliflower is one of the cancer-fighting cruciferous vegetables. You can usually find chickpea flour at your local grocery store. Makes four servings of cauliflower pancakes.

Cauliflower Pancakes Ingredients

  • 6 tablespoons olive oil, divided
  • 3 green onion, chopped
  • ½ teaspoon kosher salt
  • black pepper
  • 1 cup cauliflower, grated in a food processor or hand grater
  • 1 large egg
  • ¾ cup chickpea flour
  • ¼ teaspoon baking powder
  • ½ cup plain greek yogurt
  • ¼ cup fresh parsley, chopped
  • lemon, cut into wedges

Cauliflower Pancakes Directions

  1. Heat 2 tablespoons oil in a large pan. Add green onions and cauliflower and cook, stirring occasionally, until starting to brown, about 4 minutes. Transfer vegetables to a plate to cool. Wipeout skillet.
  2. Whisk egg, chickpea flour, baking powder, 1 tablespoon oil, ½ teaspoon kosher salt, pepper, and ½ cup water in a medium bowl. Set aside 5 minutes. Stir vegetables into batter until just coated.
  3. Heat 1 tablespoon oil in the large pan. Add 1/4 cup batter to form each pancake, flatten gently. They are ready to flip when bottoms are lightly browned and bubbles form on top. Flip pancakes and cook about 2 minutes longer. Transfer to a platter covered with foil to keep warm. Heat 1 tablespoon of oil in a pan for each batch of the remaining batter.
  4. Serve with yogurt, parsley, and lemon wedges.

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Jennifer Cohen Katz
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