Cauliflower pancakes
A source of fiber and vitamins, these cauliflower pancakes promote digestion and support heart health. Their delicate flavor and crispy texture make them an excellent option for a light snack or side dish.
| Allowed on diets | |
|---|---|
| Keto | |
| Paleo | ? |
| Mediterranean | ? |
| Anticandidal (ACD) | |
| FODMAP | ? |
| AIP | ? |
| DASH | ? |
| GAPS | ? |
| Low Lectin Diet | ? |
| Low Histamine Diet | ? |
| Gluten-free Casein-free (GFCF) | |
| Specific Carbohydrate Diet (SCD) | ? |
| Low Oxalate Diet | ? |
| MIND | ? |
Grate the cauliflower (600 g). This can be done in a food processor or using a grater. Then boil it until soft.
While the cauliflower is cooking, finely chop the onion (1 piece).
In a large bowl, combine the chopped onion, flaxseed flour (2 tbsp), salt (1/2 tsp), egg (1 piece), and an additional egg white (1-2 pieces).
Once the cauliflower has cooled, wrap it in cheesecloth and squeeze it thoroughly to remove excess liquid.
Combine the cauliflower with the other ingredients in the bowl.
If the dough doesn’t hold its shape, add another egg white for better consistency.
Heat avocado oil (2 tbsp) in a skillet over medium heat.
Using a spoon, drop the dough into the skillet and cook the pancakes for 2-3 minutes on each side until golden brown.
| Health benefits | |
|---|---|
| For intimate health (blood circulation) | |
| Protection from viruses | |
| Boosting Immunity | |
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