Epicure Recipes

Sylvie’s Cauliflower Pancakes

VegetarianLow-sodiumSugar ConsciousDairy-freeBreakfastDinnerLunch

30 min

14 pancakes

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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

  1. In Multipurpose Pot, simmer cauliflower until very tender. Drain, then coarsely mash. Let cool.
  2. Stir cauliflower with eggs, onion, Herb & Garlic Dip Mix, and flour, adding flour slowly to form a thick batter. Season with Salt and Pepper.
  3. 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.
  4. 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.