Description
Tired of the same old breakfast? Switch it up with these keto cauliflower pancakes. Light, crispy, and packed with flavor, they’re the perfect low-carb alternative to regular pancakes.
Ingredients
Units
Scale
- 1 garlic clove, minced (about 3g)
- 2 tbsp grated Parmesan cheese (10g)
- 1 tbsp olive oil (13g)
- 2 tbsp almond flour (14g)
- 1 medium egg (43g)
- 2 dashes of salt
- 1 dash of ground black pepper
- 1/2 cup grated cauliflower (70g) - fresh or frozen works fine
Instructions
- Toss the grated cauliflower with a pinch of salt in a colander.
- Let it drain out over the sink for about 5–7 minutes.
- Wrap the cauliflower in a clean kitchen towel and squeeze it like your life depends on it. Seriously, get every drop of water out. This step makes all the difference.
- Pop the drained cauliflower into a mixing bowl.
- Add the Parmesan, garlic, egg, almond flour, salt, and pepper.
- Stir it up until it’s all nicely mixed.
- Heat the olive oil in a pan over medium-high heat.
- Scoop a spoonful of the mixture into the pan and flatten it into pancake shapes. Don’t stress about getting them perfect rustic is charming.
- Cook for around 2 minutes on each side, or until the edges are golden and crispy.
- Slide them onto a plate and dig in while they’re warm.
Notes
Created, Prepared, Tasted, and Tested by Esme Slabs from SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 323
- Sugar: 1.8 g
- Sodium: 558.7 mg
- Fat: 23.6 g
- Saturated Fat: 5.2 g
- Trans Fat: 0 g
- Carbohydrates: 6.9 g
- Fiber: 1.7 g
- Protein: 12.5 g
- Cholesterol: 170.9 mg
