Cauliflower rice and pizza crust has become so popular – and this is right up the same alley! You could even use riced cauliflower in place of the florets to save some time with chopping.

These cauliflower pancakes are so yummy! They’re a lot like potato pancakes, but with cauliflower instead for added nutrition and flavor. My toddler loves them and it’s an easy way to get some vegetables in! You could add a little cheese in the mixture if you want, but mine are without!

Cauliflower Pancakes

Alex Kornswiet

These cauliflower pancakes are so yummy! They’re a lot like potato pancakes, but with cauliflower instead for added nutrition and flavor. My toddler loves them and it’s an easy way to get some vegetables in! You could add a little cheese in the mixture if you want, but mine are without!

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 15 mins

Course Appetizer, Breakfast, Side Dish

Servings 16 pancakes

Ingredients

  

• 4 cups cauliflower florets about one head of cauliflower
• 1/2 cup whole wheat flour
• 2 eggs beaten lightly
• 1 tablespoon minced garlic
• 3 tablespoons minced scallions
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Olive oil
• Sour cream or Apple sauce optional for serving

Instructions

 

• Boil water and cook cauliflower for 4-5 minutes until tender. Drain and carefully dice cooked cauliflower until finely chopped.
• In a large bowl, combine cooked cauliflower, eggs, garlic, scallions, salt, and pepper. Mix until combined.
• Heat a skillet over medium heat and coat with olive oil. Scoop out about 2 tablespoons of batter (I use a small cookie scooand place in the pan, flattening slightly with a spatula.
• Cook for 2-3 minutes, flip once, and cook 1-2 more minutes or until golden brown.
• Place on a towel-lined plate to remove excess grease, and enjoy!

Keyword breakfast, cauliflower, healthy, pancake

If you make this recipe, remember to tag me on Instagram @bread_andbreakfast, and use the hashtag #breadandbreakfast