Cauliflower pancakes are a delicious, lower carb alternative to classic potato pancakes. As someone who lives in Eastern Europe I rarely make potato pancakes for myself because so many restaurants serve them. However cauliflower pancakes are great if you are trying to be (a little) healthier.
For this recipe you can use either mashed cauliflower or riced cauliflower. It really doesn’t matter as long as the weight is the same. Riced cauliflower may create a slightly more fluffy pancake, while mashed cauliflower will get more crispy.
Also, and I know it probably doesn’t need to be said, but just in case; cauliflower pancakes are a savory dish, not sweet. I just would hate for someone to make this for breakfast thinking they were getting sweet American style pancakes.
Cauliflower Pancakes Ingredients
Consider these ingredients to be more a guideline than strict rules. For example I add some Boursin cheese in this recipe. You can use any cheese you want, or leave it out entirely!
- 1 pound Mashed Cauliflower (450 grams) – this is simply one head of cauliflower that has been boiled until soft, and then mashed with a couple tablespoons of butter. You can also use store-bought mashed or riced cauliflower if you like.
- 2 large Eggs – these act as a binder to help the pancake batter better stick together.
- 1 tsp Garlic Powder – you can also use other seasonings like onion powder if you like. I didn’t this time because I used an oniony cheese, but a teaspoon of onion powder also goes great in this recipe.
- 5 oz Cheese (150 grams) – I used Boursin shallot and chive cheese because of its creamy-ness. You can use any cheese you like, but I recommend something shredded or soft otherwise it will not mix into the cauliflower pancake batter well. This is optional. You don’t have to add cheese if you don’t want to.
- 2 tsp Salt
- 1/2 tsp Black Pepper
- Sunflower Oil – for frying
How To Make Cauliflower Pancakes
Add all the ingredients to the bowl and mix thoroughly with a fork. You want a batter than is thicker than regular flour pancake batter, but not so thick that it isn’t ‘pourable’. Unlike potatoes, cauliflower does not get ‘gluey’ so don’t worry about overmixing.
In a pan on medium high heat add a glug of the oil. When the oil is hot and shimmery, scoop in some of the batter. The size is up to you, I prefer smaller cauliflower pancakes that are more crisp so I don’t add much batter at once.
After about a minute, use a spatula to see if the pancake has been fried enough. If it looks evenly golden brown then flip the pancake and cook for another 30 seconds to a minute. Then remove and plate.
I recommend serving cauliflower pancakes with a little dollop of sour cream. You can also sprinkle over some chopped green onion or chives if you like. I like to crack some black peppercorns over the top as well. Enjoy!
Note:
If you do use riced cauliflower then the recipe won’t change, however you may find the batter a bit too thick. Feel free to add a tablespoon of water at a time to thin it out just to allow it to become more pourable.
Cauliflower Pancakes
Equipment
- 1 Pan
- 1 Mixing Bowl
- 1 Ladle or large spoon
- 1 Cooktop gas or induction are both fine
Ingredients
- 1 pound Mashed Cauliflower 450 grams – this is simply one head of cauliflower that has been boiled until soft, and then mashed with a couple tablespoons of butter. You can also use store-bought mashed or riced cauliflower if you like.
- 2 large Eggs these act as a binder to help the pancake batter better stick together.
- 1 tsp Garlic Powder you can also use other seasonings like onion powder if you like. I didn't this time because I used an oniony cheese but a teaspoon of onion powder also goes great in this recipe.
- 5 oz Cheese 150 grams – I used Boursin shallot and chive cheese because of its creamy-ness. You can use any cheese you like, but I recommend something shredded or soft otherwise it will not mix into the cauliflower pancake batter well. This is optional. You don’t have to add cheese if you don’t want to.
- 2 tsp Salt
- 1/2 tsp Black Pepper
- Sunflower Oil for frying
Garnish
- Sour Cream
- Green Onion chopped, can also use chives
Instructions
- In a bowl mix together all the ingredients except the oil.
- Put a pan on medium high heat and add some oil. When the oil gets shimmery you can start frying.
- Scoop a little of the batter into the center of the pan. After about a minute check to see how cooked the bottom is. If it is evenly golden brown then flip the pancake and cook for another 30 seconds to a minute. It may take a while to get used to your heat level so consider the first pancake a test.
- When done, remove pancake from the pan and plate.
- Add some sour cream and other seasonings and serve.
Notes
