I’m seriously a pancake addict! They’re the ultimate in fast food, easily adaptable, allowing you to use whatever ingredients you have at hand. I hadn’t really considered whipping them up for any thing other than breakfast; the fruit and nut butter pairing is just the most obvious choice!
My zucchini fritters, which were actually more like pancakes, and the subsequent corn fritters have turned the tide and given me a whole new sense of pancake appreciation!
Pancakes for breakfast, lunch and dinner, it’s possible without any repetition or sense of monotony; not that I would be opposed to having those quinoa coconut flour pancakes repeatedly over the course of the day!
The latest savoury pancake were inspired by not only pancakes gone by but the deep dish cauliflower socca from earlier in the week. The combination of the cheese sauce, the cauliflower and chickpea flour was too incredible not to be repeated in another form.
So was born the cauliflower pancake! Possibly the best little savoury pancakes I’ve had the pleasure of devouring to date! Cheese sauce on the side made for an incredibly comforting lunch during the week.
I actually whipped up the pancakes in the morning and reheated them along with the sauce before tucking in midday. They reheated beautiful as with the other varieties. I think because they’re a little more dense, with more fibrous substance to them they can’t withstand hanging around and being hit with a blast of heat without loosing any of they’re delicious texture and taste.
Of course they’re also delicious cold (you didn’t think they would make being reheated without me having a “just in the door super starving nibble” did you? 
)
Ground cauliflower really is magical ingredient. I’d imagine if you were to add a cooked grain in replace of the veggie in these thick heart pancakes it would have the same effect…except you’d be missing out on the veggie goodness! And of course their is no need! The cauliflower supplies just enough flavour without dominating, the chickpea flour shines through, and the cheesy sauce for dipping….well it’s a warm nutritionally rich “cheese” sauce, need I say more…?
Perfection on a plate! They would make for a delicious appetiser shared between two or even three people or I can imagine them as part of variety brunch plate…nut butter on top?! It might work but I think I’d miss the cheese sauce!
What’s your favourite savoury pancake?
Cheesy Cauliflower Pancakes
Preparation Time – 15 minutes
Cooking Time – 8 minutes
Servings – 1 –2 (5 palm
Ingredients
Pancakes
- 1 cup ground raw cauliflower
- 60ml (1/4 cup) almond milk
- 1/2 tsp baking powder
- 45g (1/3 cup) chickpea flour
- 1 tbsp flaxseed meal + 3 tbsp water
- 2 tbsp nutritional yeast
- 1/4 tsp black pepper
Cheese Sauce
- 1/2 tbsp cornstarch
- 3/4 cup (180ml) almond milk
- 4 tbsp nutritional yeast
- 1 tsp Dijon mustard
Directions
- Whisk together flax and water and set to one side until “eggy”; about 15 minutes.
- Blend together chickpea flour and water with nutritional yeast, baking powder and black pepper until smooth. Stir in flax egg and once well combined add in the cauliflower.
- The batter will be heavy and thick. Place 1/4 cup measures of the batter in to a non stick pan smoothing out to form mini palm size pancake using the back of a spoon. Cook pancakes for 4 minutes on each side.
- Meanwhile blend together cheese sauce ingredients before placing in a pot over a medium heat, stirring for 5 minutes until desired consistency.
- Serve pancake warm or cold, whichever way you fancy, with cheese sauce on the side! A fresh lamb’s lettuce salad on the side is a nice addition providing a hit of complimentary freshness!
{ 2 comments… read them below or add one }
These look delicious. Brit and I can definitely say that we are pancake addicts as well!
They never fail to make me smile!