Is there anything you can’t do with cauliflower these days? The versatile veggie seems to be making its way into everything from pizza crust to peanut butter cookies. These unique cauliflower pancakes allow you to easily work the vegetable into your breakfast, and you won’t even be able to tell you’re having a dose of greens! They’re sweet and pack a protein punch as well. You can even customize them by adding whatever toppings your heart desires.
Ingredients
2 cups riced cauliflower
4 scoops hemp protein powder or Vega Sport Vanilla Protein Powder (or 2 scoops of each)
1-1/4 cup Bob’s Red Mill Paleo Grain-Free Pancake & Waffle Mix
1/4 cup or more unsweetened vanilla almond milk, coconut milk or coconut cream
1 Tbsp. vanilla
2 tsp. cinnamon (optional)
1/2 cup unsweetened shredded coconut
3 chia-flax eggs
Directions
- In large bowl, mix protein powder, paleo pancake mix, vanilla, cinnamon (if using), coconut and chia-flax eggs. Stir in riced cauliflower. Mix in almond or coconut milk, adding more as necessary.
- In very hot, oiled skillet, pour 1/4 cup of batter. Once edges bubble, flip and cook until firm, or until desired texture is reached.
- Drizzle finished cakes with toppings of choice.
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