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These cauliflower pancakes are a savory side dish that even a cauliflower skeptic will enjoy! This is a healthy, delicious, gluten free recipe that goes well with lots of different main dishes.
I did it. I finally did it!
I’ve been trying to get my kids to eat cauliflower for years. It’s always been one of my favorite vegetables, so I don’t understand their reaction to it. They cringe at the smell. They make horrible faces when they’re eating it roasted or steamed, no matter what toppings I try putting on it.
But this recipe for cauliflower pancakes changed everything. “These are good!” my daughter said brightly when she tried them. Her brother was at soccer practice at the time, and she suggested that I shouldn’t mention cauliflower when he asked what they were.
Good idea, I thought. So I called them “vegetable pancakes,” and he liked them, too. When I confessed that they were made up mostly of cauliflower, he was confused. Apparently whatever it is that makes cauliflower taste dreadful to some kids is completely masked by this recipe.
Cauliflower rice is very popular these days, and it’s the base for these pancakes. I pulse raw cauliflower in the food processor and add some diced shallot, eggs, flour, baking powder, and salt. The result is a creamy, savory pancake that goes well with all sorts of different meals.This recipe makes 16 pancakes, so you can freeze some for another day.
Visit my gluten-free pancake roundup for more savory and sweet pancake recipes.
- 1 head cauliflower (8 cups of florets)
- 2 eggs
- 1 tbs diced shallots
- 1/2 cup gluten-free flour
- 1/2 tsp baking powder
- 1/2 tsp salt or to taste
- 1/4 cup avocado oil
- Cut the cauliflower florets into pieces. Discard the hard stem, and place the remaining pieces in the bowl of a food processor. (You may need to do this in 2 batches depending on the size of your food processor.) Pulse the raw cauliflower until it’s broken up into little bits that are the size of rice. Set aside.
- In a large mixing bowl, mix together the eggs, shallots, flour, baking powder, and salt. Add the cauliflower and stir to combine.
- Heat 2 tablespoons of the avocado oil in a large skillet over medium heat. Scoop the batter into the pan in 1/4 cup portions, and flatten each one with a spatula to make a pancake shape. (I do 6 at a time in my large cast iron skillet. You can get multiple pans going at once if you don’t have a very large skillet.) Cook over medium for 4 minutes, then carefully flip each pancake. They’re a bit delicate, so they may not flip properly if you try to flip them before 4 minutes. Cook for 4 more minutes on the second side. (Turn the heat down just a little bit if they’re getting too dark.) Continue this process with the remaining batter, adding the final 2 tablespoons of oil when the pan seems dry.
- Serve warm.
Approximate Nutrition Info
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Cauliflower Pancakes Price Breakdown
This recipe costs a total of $4.16 to make, or $.52 per serving (2 pancakes). Try these savory cauliflower pancakes for a delicious side dish that even the biggest cauliflower skeptic will enjoy!
Try my Instant Pot cauliflower for another simple way to enjoy this delicious veggie!