Made with AI
Cauliflower Egg Pancakes
25 min 194 kcal per serving Easy
Ingredients
4 Servings
- cauliflower florets400 g
- large eggs3 pieces
- all-purpose flour60 g
- olive oil2 tbsp
- smoked paprika1 tsp
- garlic powder0,5 tsp
- salt0,5 tsp
- black pepper0,25 tsp
Instructions
- 1
Bring a pot of water to a boil. Add the cauliflower florets and cook for 5-6 minutes until tender. Drain well and let cool slightly.
- 2
Transfer the cooked cauliflower to a food processor and pulse until finely chopped, but not pureed. Alternatively, finely chop by hand.
- 3
In a large mixing bowl, whisk the eggs. Add the chopped cauliflower, all-purpose flour, smoked paprika, garlic powder, salt, and black pepper. Mix until well combined and a thick batter forms.
- 4
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
- 5
Scoop about 2 tablespoons of batter per pancake into the skillet, flattening gently with a spatula. Cook for 2-3 minutes per side, or until golden brown and set.
- 6
Repeat with the remaining batter, adding the remaining olive oil as needed.
- 7
Serve the cauliflower egg pancakes warm, optionally with your favorite dipping sauce or a side salad.
