Imagine a breakfast that's not just delicious, but also sneakily nutritious and completely gluten-free! These Cauliflower Cheddar Pancakes are about to revolutionize your morning meal, turning boring breakfast into a crispy, cheesy adventure that will have everyone at the table begging for seconds. Whether you're following a gluten-free diet or just looking to add more vegetables to your meals, these pancakes are the ultimate crowd-pleaser that proves healthy eating can be incredibly tasty and exciting!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup riced cauliflower
- 1/2 cup gluten-free flour
- 1/2 cup shredded cheddar cheese
- 2 eggs
- 1/4 cup green onions, chopped
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Oil for cooking
Instructions
- Prepare the cauliflower by ricing it in a food processor or using pre-riced cauliflower. If using fresh cauliflower, pulse until it resembles fine rice-like granules.
- Place the riced cauliflower in a clean kitchen towel and squeeze out excess moisture thoroughly. This step is crucial to prevent soggy pancakes.
- In a large mixing bowl, combine the riced cauliflower, gluten-free flour, shredded cheddar cheese, chopped green onions, garlic powder, salt, and black pepper.
- Crack the eggs into the mixture and whisk everything together until a cohesive batter forms. The mixture should hold together when scooped.
- Heat a non-stick skillet or griddle over medium heat and lightly coat with cooking oil.
- Using a 1/4 cup measure, scoop the cauliflower mixture onto the hot skillet, gently pressing each pancake to flatten into a round shape.
- Cook each pancake for 3-4 minutes on the first side until golden brown and edges become crispy.
- Carefully flip the pancakes and cook an additional 2-3 minutes on the other side until completely cooked and crisp.
- Transfer cooked pancakes to a paper towel-lined plate to absorb excess oil.
- Serve warm with optional toppings like sour cream, Greek yogurt, or fresh herbs.
Tips
- Moisture is the Enemy: Always thoroughly squeeze out excess water from the riced cauliflower. Use a clean kitchen towel and press firmly to prevent soggy pancakes.
- Temperature Control: Maintain a medium heat to ensure your pancakes cook evenly without burning. Too high heat will crisp the outside while leaving the inside undercooked.
- Don't Overcrowd the Pan: Cook pancakes in batches to maintain proper heat and allow each pancake to crisp up beautifully.
- Get Creative with Toppings: While delicious on their own, try serving with Greek yogurt, salsa, or a sprinkle of fresh herbs to elevate the flavor.
- Make Ahead Friendly: These pancakes can be refrigerated and quickly reheated in a toaster or skillet, making them perfect for meal prep.
- Cheese Tip: Use freshly shredded cheddar for the best melting and flavor integration.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 10g
Protein: 9g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 110mg
