Sylvie’s Cauliflower Pancakes

Sylvie’s Cauliflower Pancakes Sylvie’s Cauliflower Pancakes Light, lean, and lovely – a delicious, highly nutritious dish for any meal of day.
Light, lean, and lovely – a delicious, highly nutritious dish for any meal of day.
  • 20 min prep
  • 30 minutes
  • 60 calories
  • $0.60
  • Vegetarian

Ingredients


Makes: 14 pancakes
  • 1 head cauliflower, cut into florets
  • 3 eggs, lightly beaten
  • 1 onion, grated
  • 1-2 tsp (5 à 10 ml) Herb & Garlic Dip Mix, or Epicure’s Lemon Dilly Dip Mix
  • 1/2-3/4 C (125 à 180 ml) whole-wheat or all-purpose flour
  • Sea Salt (Grinder), to taste
  • Black Pepper (Grinder), to taste
  • 1/4-1/3 C (60 à 80) vegetable oil

Preparation


 
  • In Multipurpose Pot - 12 C , 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 (p.#90-9905) and Pepper.
  • Heat oil in Fry 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 Serving Size 1 crêpe
Calories 60
Fat 2 g
Saturated Fat 0 g
Transfat 0 g
Cholesterol 45 mg
Sodium 35 mg
Carbohydrates 7 g
Fibre 2 g
Sugar 1 g
Protein 3 g

Shop this recipe...

Multipurpose Pot - 12 C
$88.00
Fry Pan
$65.00
Sea Salt (Grinder)
$15.00
Black Pepper (Grinder)
$15.00
Herb & Garlic Dip Mix
$9.00