Cauliflower Pancakes
These cauliflower pancakes are a savory treat for breakfast, lunch, or dinner. They’re also quick to whip up if you pre-make your riced cauliflower, or just use store-bought.
Servings 3 4" rounds
Calories 315kcal
Ingredients
- 100 grams riced cauliflower
- 1 oz cream cheese softened
- 1 egg
- Pinch garlic powder
- Pinch onion powder or raw onion would be good
- Salt and pepper to taste
Instructions
- Put cream cheese and cauliflower into a bowl and mix together well with a fork. I put it into the microwave for about 20 seconds to get the cream cheese softened with it.
- Whisk egg thoroughly, and add to cauliflower bowl. Mix until combined. (See UPDATE above for fluffier option)
- Add in spices and salt/pepper
- With a skillet on medium, melt a tablespoon of your choice of butter or oil. I like to use bacon fat…yum!
- Take about 1/4 cup of the mixture and drop it onto the skillet. Flatten it out into about 1/4″ thick round.
- Cook for about 7 minutes, or until golden brown on one side, then flip. Cook the other side for another 5 minutes, until golden and cooked through.
- Top with some fresh avocado, sour cream, spinach, or whatever you like! Sometimes I poach and egg and put it on top as well.
- That’s it!
Notes
This recipe is very versatile. I’ve even blended the egg with some fresh spinach before adding it to the cauliflower mixture, and it came out great.