Recipe for cauliflower rice pancakes
In my childhood, pancakes were something we ate with afternoon or evening tea or for dessert. But the pancake is much more versatile than that. If you skip adding sugar, it can also be eaten with meat or vegetables for dinner or lunch.
The ones you get the recipe for here are made with cauliflower and taste good with cold cuts for lunch, or you can eat them as a side dish to a stew. Or as a standalone dish with, for example, stir-fried cabbage, air-dried ham, and mozzarella placed between two of the cauliflower pancakes. Yes, you can even eat them for breakfast with, for example, a dollop of garlic cheese on top.
If you want to try other fun variations of pancakes or the more traditional ones, you will find many more recipes here.
Ingredients
- 350 gram Cauliflower Raw
- 10 gram Parmesan Grated
- 2 pcs. Egg
- 16 gram Wheat Flour
- 16 gram Whole Wheat Flour
- Herbs Optional dried or fresh, chopped herbs – your favorite or depending on what the cauliflower pancakes will be used for
- Oil Neutral in flavor. For frying
Instructions
- Divide the cauliflower into smaller pieces, and then chop it very finely – for example, in a food processor or similar. Add grated Parmesan, eggs, and flour, as well as any herbs – dried or fresh – and mix everything well together. Heat a little oil in a pan and fry the pancakes on it. Two tbsp. batter per pancake. I can fit three pancakes on my frying pan at a time. The pancakes do not become large and thin but small and thick – a bit like fritters or brunch pancakes. Flip the pancakes when they become firm at the bottom and have taken on color – after about a couple of minutes – and fry for a couple of minutes on the other side as well. Take them off and place them on a plate. Continue frying pancakes until there's no more batter left. If they are to be eaten warm, keep them warm by covering them with foil while the next batch of pancakes is being fried. You can also keep them warm in the oven at about 60-75° C convection. Gluten-free: If you have a gluten allergy, or for any other reason avoid gluten, you can advantageously replace the wheat flour with, for example, chickpea flour and the whole grain wheat flour with whole grain rice flour. Lactose-free: If you are lactose-intolerant or have a milk allergy, use a vegan Parmesan instead of the traditional one. Cauliflower: Cauliflower is perfect to use when you don't want too much starch. On the other hand, you get many healthier things included when you make pancakes from cauliflower – fiber, B vitamins, vitamin C, phosphorus, and calcium. You are also kinder to the environment, as cauliflower – especially if it is Danish – emits much less CO2 than milk and wheat flour. Cauliflower doesn't have a strong flavor, but as mentioned gives you a healthy and nutritious pancake. Additionally, it's a delicious way to use up the half cauliflower head you haven't eaten yet and don't know what to use for. Yes, now you know!