Secret Ingredient Cauliflower Breakfast Pancakes

If you’ve never sneaked veggies into delicious treats, you need to get out of your comfort zone! Here’s a recipe for Hidden Cauliflower Pancakes to start you off on this revolutionary journey. They’re light and fluffy and taste just as divine as your favorite steaming hot stack, you can’t even tell there’s a handful of veggies in there. 

The daily recommended serving of vegetables for an average human is about 3 cups for men and 2½ cups for women. Wait now that I say that, I don’t know what other kind of human there is that would require more – or less – veggies than that for proper health.

Okay I just read into it and looks like you cut it down if you’re outside the 19-51 yrs age group, and ramp it up if you workout.

I guess since that last part applies to me, I guess I should now try to eat even more veggies than I do, Damn it.

I already have a hard time reaching that daily limit, so I try to sneak in veggie in every possible meal. After the success with cauliflower in oatmeal, I decided to puree some of that tasteless vegetable and add it to pancake batter. Turned out it doesn’t change much in terms of taste here either!

See? It’s totally possible to make comfort food healthy and still keep it “real” – if you know what I mean. 

Secret Ingredient Cauliflower Breakfast Pancakes

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Prep Time7 minutes mins

Cook Time20 minutes mins

Total Time27 minutes mins

Servings: 9 4” pancakes

Calories: 148kcal

Course: Breakfast

Cuisine: American

Hidden Cauliflower Pancakes are a delicious way to have veggies for breakfast. They're light and fluffy and taste just as divine as your favorite steaming hot stack, you can't even tell there's a handful of veggies in there.

Ingredients

• 1 cup Cauliflower, Chopped, 107g
• 2 Tbsp Water
• ¾ cup Whole Wheat Flour, about 90g
• 2½ tsp Baking Powder
• Stevia Sweetener, 2 tsp sugar worth (Use your brand's Conversion Chart)
• ⅛ tsp Salt
• ½ cup Almond Milk, or other
• 1 Egg
• 1 tsp Vanilla Extract

Toppings:

• Butter
• Raisins & Walnuts

Instructions

• Pulse cauliflower in a food processor for about 15 seconds until it forms a rice-like consistency. Microwave on high for about 1 minute until tender, then add back to food processor along with 2 Tbsp water. Blend until smooth.
• In a small bowl, combine and uniformly mix flour, baking powder, sweetener and salt.
• In a large bowl, whisk together almond milk, egg, vanilla extract and cauliflower puree.
• Add dry ingredients into wet, and stir gently to combine, pressing along the side of the bowl to remove large clumps. Don’t over-mix.
• Heat a large nonstick skillet on medium-low and spoon out about 2½ Tbsp mixture on it (2-3 pancakes on one skillet at a time).
• Cook for about 3 minutes until large bubbles appear all over the pancake, and edges are dry.
• Flip carefully and cook other side for 1 minute.
• Remove from pan and repeat with remaining batter.
• Keep pancakes warm in a 200°F oven, or warm them in a microwave for serving.
• Serve warm with a tab of butter, walnuts and raisins!

Notes

Recipe adapted from Super Healthy Kids.

Nutrition:

• Servings: 9 4” pancakes | Serving size: 3 pancakes
• Calories: 148kcal
• Fat: 3.5g | Saturated fat: 0.5g
• Carbohydrates: 26.3g | Fiber: 4.2g | Sugar: 0.8g
• Protein: 7g