Happy Monday everyone! How was your weekend?! Hope it was wonderful!
In my quest to get healthy, I’ve been trying to cut down on carbs lately, but of course I was in a carby mood this weekend. So I quickly snapped my brain into action to come up with something healthy and low carb, without sacrificing flavor. So what did my brain conjure up? Faux Potato Pancakes. They question is did they come out as I hoped? How about I tell you how I put these together, and then I’ll let you know.
What you’ll need:
- 1 lb of riced cauliflower
- 2/3 cup diced onion
- 2 eggs
- 2 slices of whole grain toast smashed into breadcrumbs (I used Ezekiel bread)
- 1 tsp of salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
Throw all these ingredients in a bowl and mix well. Set bowl aside, and warm up a frying pan with a little bit of oil. I used Extra Virgin Olive Oil, on medium heat.
I used an ice cream scoop to portion it into the frying pan to make the pancakes. Once the scoops are in the pan, flatten them so they look like pancakes. I checked that the bottom was browned before I flipped. Tip: be careful when flipping, these aren’t as dense as regular potato pancakes so you have to be gentle with them. When both sides are nicely browned, serve immediately.
Ok so, I wasn’t expecting these to taste like real potato pancakes, but they kind of did. I was really surprised that the cauliflower flavor didn’t over power it. My mom had one and was like, “these are so good”. They are a little fragile, you can cut thru them with just a fork, but they were everything I wished they would be. The nice little crunch from the crust on the outside, the softer texture on the inside. Pure carby yum, but low on the carbs.
Definitely making these often, they are super yum and healthy. Love when an experiment turns out so great and I can share it with you all!
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