Cauliflower Pancakes

Marion Dyess


I was looking for a way to re-create my great grandmothers without the carbs. If you are looking to have that same old world flavor but not all the carbs you will love this recipe . After watching how well the pizza came out I decided to give it a go and to just add a little bit of flour to keep the carbs down but still get the consistency of the pancake . I have done it both ways with gluten-free flour and with regular flour, both ways are terrific. My mother was so surprised at how well these came out, she couldn't believe it . The onions completely mask the flavor of the cauliflower.

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20 Min


15 Min


Pan Fry


4 c
riced cauliflower
2 small
sweet onions- diced small
2 large
2 tsp
baking powder
3/4 c
flour or gluten free flour
salt and pepper
canola or vegetable oil for frying

Directions Step-By-Step

4 cups of cauliflower riced. ( just take a head of cauliflower, Break off the florettes and put them in a food processor. Pulse until it becomes like a grain . If you don't have a food processor and you can do it by grading them on a cheese grater)
Dice onions as small as you can
Put Cauliflower and diced onions into microwave safe bowl and cook at high power for 10 minutes . Set aside or put in refrigerator to cool, stirring every so often to release the steam
Once the Cauliflower has cooled add the stirred eggs, three quarters of a cup of flour and 2 teaspoons of baking powder . Stir well
At this point you should have a thick batter.
Heat your oil until 350.
I usually just take a heaping teaspoon and put it into hot oil. I do press out the teaspoon into a nice pancake. Flip when golden
I usually serve my pancakes fresh out of the oil with applesauce or for those who like it sour cream to give it an old world flavor

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: Polish
Dietary Needs: Diabetic, Gluten-Free, Low Carb
Other Tag: Healthy