We had a bowl of leftover cauliflower “mashed potatoes” in the refrigerator. Remembering back to what my family did with leftover mashed potatoes when I was growing up, I was struck by the thought of making nightshade-free “potato” pancakes. So I started experimenting.
After a few iterations, I came up with the following recipe. While my boys were disappointed that they didn’t taste like the grain-free banana pancakes they’ve had in the past (they focused on the word pancake, and forgot about the word cauliflower), they acknowledged that they were pretty good for a way to eat vegetables.
These were simple to make, especially because I made use of leftover puree as the base, and they cooked up quickly. I could picture my grandma serving these pancakes by topping them with apple sauce and sour cream. Not having either of those things on hand, we simply ate them plain.
Here’s how I made them:
Ingredients
- 2 cups pureed cauliflower (I used leftovers from the recipe linked below)
- 2 cups almond flour
- 2 eggs, beaten
- Salt and pepper to taste
- Oil of choice, for frying (coconut, olive, butter, lard, tallow, or whatever you use for frying would work well)
Instructions
- Mix pureed cauliflower, almond flour, eggs, and seasoning until thoroughly combined.
- Heat oil over medium to medium-high heat in a large skillet. Use a generous amount of oil, or your pancakes will stick
- Place scoops of your cauliflower mixture into your pan, and flatten gently.
- Cook for 5-7 minutes, or until slightly crispy on the bottom.
- Turn gently, and cook for 5-7 minutes on the other side, or until heated through.
- Serve immediately, and enjoy.
Cauliflower “Potato” Pancakes
2 cups pureed cauliflower (I used leftovers from THIS recipe, so my cauliflower was seasoned)
2 cups almond flour
2 eggs, beaten
Salt and pepper to taste
Oil of choice, for frying (coconut, olive, butter, ghee, lard, tallow, or whatever you use for frying would work well)
- Mix pureed cauliflower, almond flour, eggs, and seasoning until thoroughly combined.
- Heat oil over medium to medium-high heat in a large skillet. Use a generous amount of oil, or your pancakes will stick
- Place scoops of your cauliflower mixture into your pan, and flatten gently.
- Cook for 5-7 minutes, or until slightly crispy on the bottom.
- Turn gently, and cook for 5-7 minutes on the other side, or until heated through.
- Serve immediately, and enjoy.