For a more traditional pancake recipe, try my 100 Calorie Paleo Crepes.
This is not really a pancake, because it is not made in a pan, but baked in the oven. If you pre-cook the cauliflower and strain out the water using some muslin, and then blend it, you can make a pancake like batter. Then cook it in a pan just like pancakes. I prefer to throw it all into a bowl and then the oven from raw. It is easier, but it also has the best flavor and allows for concentrated nutrient retention.
This is yet another version of my Paleo Cauliflower and Spinach Breakfast Bread.
This dish has a very oniony, cilantro flavor. I also made some vegan cheese flatbread with some of the mix. Just add vegan cheese on top and bake with the pancakes. It comes out all crispy and crunchy. Of course you can use regular cheese if you eat it.
I also fold this over and eat it like a burrito. You can add fresh tomatoes, wilted spinach, mushrooms, asparagus, bell pepper or zucchini. And of course any herb or seasoning you like. These keep very well and can be made ahead of time.
Of course cauliflower is in the same family as kale, cabbage and broccoli and is full of cancer fighting compounds.
It provides nutrient support for 3 of the body systems that are connected with cancer development and prevention. Chronic imbalances in any of the bodies systems can increase risk of cancer. Including anti-oxidant rich foods can help to prevent this damage.
Nutrients in Cauliflower
- Vitamin C. Vitamin K. Vitamin B6. Vitamin B1. Vitamin B2.
- Pantothenic Acid.
- Choline. Manganese. Phosphorus. Biotin. Niacin. Magnesium.
- Dietary fiber.
- Omega-3 fatty acids.
Cauliflower is and excellent source of vitamin K, omega-3’s, and anti-inflammatory nutrients. The anti-inflammatory support provides cardiovascular benefits and may help to prevent and reverse blood vessel damage.
The fiber content of cauliflower is only one of its digestive support mechanisms. It also contains nutrients that help to protect the lining of your stomach.
- ½ Head Cauliflower
- ½ Onion
- ½ Bunch Cilantro - Whole Leaves - Pull leaves off stem with hands
- 6 Green Onion - Chopped
- 2 Free Range Eggs
- Freshly Ground Sea Salt and Black Pepper
- In a food processor, chop the cauliflower until it resembles breadcrumbs.
- Then do the same with the ½ onion.
- Beat eggs in a bowl and add cauliflower mix and the remaining ingredients. Stir.
- Place parchment paper on a baking tray and spoon mixture into rounds onto the tray. Use a cookie cutter for a perfectly round shape. About 5 inches diameter.
- Bake at 450F for 10-15 minutes.
- To make the poached egg, just boil 2 inches of water and take it off the heat. Crack your egg into the water gently, and place the lid on. Keep off the heat and let it sit for 5 minutes. It will be perfectly cooked and will not fall apart.