Cheesy Cauliflower Pancakes Recipe Real Housemoms from realhousemoms.com
Description
If you're looking for a delicious and healthy breakfast option, riced cauliflower pancakes are a great choice. These pancakes are made with cauliflower rice, which is a low-carb alternative to traditional pancake batter. They are easy to make, gluten-free, and packed with nutrients. Plus, they taste great!
Prep Time
Preparation time for riced cauliflower pancakes is about 15 minutes. This includes time to make the cauliflower rice, mix the ingredients, and form the pancakes.
Cook Time
Cooking time for riced cauliflower pancakes is about 10 minutes. This may vary depending on the size and thickness of the pancakes.
Ingredients
To make riced cauliflower pancakes, you will need the following ingredients: - 2 cups riced cauliflower - 2 eggs - 1/4 cup almond flour - 1/4 cup shredded cheddar cheese - 1/4 tsp baking powder - 1/4 tsp salt - 1/4 tsp black pepper - 1 tbsp olive oil
Equipment
To make riced cauliflower pancakes, you will need the following equipment: - Large mixing bowl - Grater or food processor - Non-stick frying pan - Spatula
Method
To make riced cauliflower pancakes, follow these steps: 1. Preheat a non-stick frying pan over medium heat. 2. Grate or process the cauliflower until it resembles rice. You can do this by hand with a grater or use a food processor. 3. In a large mixing bowl, whisk together the eggs, almond flour, shredded cheddar cheese, baking powder, salt, and black pepper. 4. Add the cauliflower rice to the bowl and stir well to combine. 5. Add the olive oil to the frying pan and let it heat up for a minute. 6. Use a 1/4 cup measuring cup to scoop the batter into the frying pan. 7. Cook the pancakes for 2-3 minutes on each side, or until golden brown. 8. Repeat with the remaining batter. 9. Serve hot with your favorite toppings, such as butter, honey, or fresh fruit.
Notes
- If the batter is too thick, you can add a tablespoon of milk or water to thin it out. - You can also add other ingredients to the batter, such as chopped herbs, diced onions, or crumbled bacon. - Leftover pancakes can be stored in the refrigerator for up to 3 days or in the freezer for up to 1 month. To reheat, simply microwave or toast them until they are warm.
- To make the cauliflower rice, you can either grate a head of cauliflower using a large grater or process it in a food processor until it resembles rice. - Be sure to squeeze out any excess moisture from the cauliflower rice before adding it to the batter. This will help prevent the pancakes from becoming soggy. - You can use any type of cheese you like in this recipe, such as mozzarella, feta, or goat cheese. - For a sweeter version of these pancakes, you can add a tablespoon of honey or maple syrup to the batter.
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