- 1 large cauliflower head - (abt 2 1/4 lbs)
- 6 eggs lightly beaten
- 1/2 cup matzo meal
- 1 small onion coarsely grated
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly-ground black pepper
- 1 cup frozen peas thawed
In a food processor, finely chop cauliflower. Stir in eggs, matzo meal, onion, salt, pepper and peas. Pulse to combine.
Heat an ungreased nonstick griddle over medium heat. For each pancake, scoop out 1/4 cup batter and flatten with a spatula to a 3-inch diameter. Cook pancakes 1 to 2 minutes per side, until golden brown.
This recipe yields 8 servings.
Carbohydrates: 14 grams
Net Carbs: 10 grams
Fiber: 4 grams
Protein: 8.5 grams
Fat: 4.5 grams
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