I was trying to find ways to use riced cauliflower for recipes. We had a mix-n-match veggie pancake day, in which I set up some riced cauliflower (pre-cooked in the microwave) and carrots, green onions, zucchini, yellow squash, green garlic (looks like giant green onions) and eggs.
The kids went to town grating veggies, cracking eggs, and measuring whole-grain pancake mix into a big bowl, and we fried up the fritters and served 'em with a yogurt dip from Trader Joe's. Healthy, easy, and delicious!
One thing I loved about searching for recipes for veggie pancakes was the amazing variety of things people add, subtract, or modify. Please feel free to concoct your own recipe. Here's what we made:
Ingredients
1/2 bag riced cauliflower, pre-cooked for 4 minutes on high in the microwave. You can also use it raw.
2-3 large eggs
3/4 cup shredded cheese such as cheddar, or grated Parmesan
1/2 cup shredded zucchini
3-4 green onions, chopped
1/2 cup shredded carrots
1/2 cup shredded yellow squash or other veggie
Optional: green garlic or regular garlic, minced
1 cup pancake mix, flour, bread crumbs or panko
salt and pepper to taste; can also add cumin, cilantro, turmeric or cayenne pepper
vegetable or olive oil for frying
sour cream or Trader Joe’s yogurt dip with cilantro and chives
Instructions
Shred the assorted veggies, and add to the cooled riced cauliflower in a large bowl. Add the cheese, eggs, pancake mix or flour, and salt/pepper plus spices if desired. Mix gently.
Add about 1 tablespoon of oil to a large skillet and heat on medium-high. When it shimmers, add a scoop of batter for each fritter; flatten gently.
When the fritter looks dry and light brown at the edges, flip and cook other side.
Drain on paper towels; keep warm in a 200 degree oven until all are cooked.
Serve with sour cream, yogurt, yogurt dip, or your choice of other topping. Good with sliced avocado!
More Information
Also see Green Veggie Pancakes on this site for another choice!
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