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
- 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.
- 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.
- 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.
- Serve with yogurt, parsley, and lemon wedges.
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Nutritionist at Fresh Balance Nutrition
FreshBalanceNutrition.com helps you to enjoy whole foods to reach a healthy weight, avoid disease, and feel balanced. Jennifer Cohen Katz is a registered dietitian/ nutritionist that lives the same active, healthy lifestyle she recommends to clients. Her knowledge and passion encompass integrative and functional nutrition, sports nutrition, and whole foods cooking.
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