Sorry for the absence.
This week has been my first crazy one in grad school that was filled with a very long and tedious first draft of an article as well as a big presentation. At least both are over, but I of course still have the final draft to finish and a midterm early next week to study for! All the big assignments always come at once. So stressful.
When I’m stressed is actually when I do the most cooking. Going to the grocery store and making food to enjoy for a few minutes definitely relaxes me for a bit.
Last week I bought a cauliflower solely for the reason that I was craving cauliflower pizza so I ended up having a TON left. After including some florets in a few meals, I decided to rice the whole thing up to have on hand for some cauliflower fried rice, a cauliflower and zucchini pancake and real pancakes.
Yes, I put cauliflower into pancakes and I will do it again, and ask you to do the same. So fluffy, moist and definitely filling. This picture shows two but it actually made three–I snuck one before taking a picture to taste test.
Cauliflower Protein Pancakes (Makes 3 pancakes)
1/3 cup riced cauliflower (put it in your food processor until it’s in tiny pieces)
1/2 Tablespoon coconut flour
1/2 scoop protein powder
1 tsp. baking soda
1 tsp. stevia (or sweetener of choice)
Approx. 2 Tablespoons water/milk of choice
Oil/Spray for cooking
In a bowl, mix everything but the liquid.
Slowly add water or milk until the batter smooths out a little but is still thick. It should be a little thicker than regular pancake batter.
Heat a pan over low heat and spray with cooking spray or swirl oil around.
Put a dollop of pancake batter into the hot pan and spread out a little into desired size. Cook as you would a regular pancake, about 3 minutes, when bubbles start to form, flip and cook for another 2-3 minutes until done.
Keep pancakes on a warm plate in the oven while you make the rest. Top with your desired pancake toppings.