Sylvie’s Cauliflower Pancakes
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 tsp Herb & Garlic Dip Mix, or Lemon Dilly Dip Mix
- 1⁄2 - 3⁄4 cup whole-wheat or all-purpose flour
- Sea Salt, to taste
- Black Pepper, 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.
Epicure Products Used
Nutritional Information
Per serving(1 pancake): Calories 60, Fat 2 g (Saturated 0 g, 0 0 g), Cholesterol 45 mg, Sodium 35 mg, Carbohydrate 7 g (Fiber 2 g, Sugars 1 g), Protein 3 g.