Sylvie’s Cauliflower Pancakes

30 min

14 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.

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.