Fluffy Cauliflower Protein Pancakes

  • U Serves 1 Person
  • P Prep: 00:10
  • P Cook: 00:08
Fluffy Cauliflower Protein Pancakes

Nutritional Facts

per 1 serving size (Recipe makes 1 servings)

Amount Per Serving

Calories 169

Calories from Fat 15

% Daily Values*

Total Fat 1.67


Saturated Fat 0.17


Polyunsaturated Fat 0.21

Monounsaturated Fat 0.04

Cholesterol 0.00


Sodium 251.50


Potassium 469.25

Total Carbohydrate 19.89


Dietary Fiber 6.75


Sugars 5.13

Protein 18.90

Vitamin A 1.50%

Vitamin C 90.00%

Calcium 13.50%

Iron 8.50%

* Nutritional Values are estimated and may vary

³ Description

This super-fluffy pancake hides a little extra veggie punch that NO ONE will ever guess is in there. I added a quick sugar-free blackberry syrup and decorated with some toasted sunflower seeds for a little crunch.

² Ingredients

  •  1/4 cup Egg White
  •  1/2 tsp Cinnamon
  •  1/2 tsp Vanilla Extract
  •  100 g Cauliflower
  •  2 serving (serving = 2-4 drops) Whole Foods Market Liquid Stevia Drops
  •  1/2 serving (serving = 1 scoop) Sun Warrior Vanilla Protein Powder
  •  2 serving (serving = 1/8 tsp) Rumford Reduced Sodium Baking Powder
  •  1/4 serving (serving = 1/2 cup) Bob's Red Mill Gluten Free Oatmeal
  •  1/4 cup Blackberries
  •  1/4 serving (serving = 1/4 cup) Maple Grove Farms Sugar Free Syrup

q Directions

In a blender (I used a Magic Bullet), pulse the oats into a flour. Place in mixing bowl.
Place cauliflower in the blender cup with egg whites and mix until smooth.
Add oats back in, along with the remaining ingredients. Blend until combined.
Cook in a well-greased skillet (I used PAM).
Meanwhile, mix together syrup ingredients in a small bowl (blackberries and syrup). Place in the microwave for ~10 seconds to warm and “melt” the berries.
Plate the ‘cakes and drizzle with syrup. I also added sunflower seeds as a crunchy garnish.

Recipe Provided by @sprint2thetable

U More Recipes By @sprint2thetable:

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