Crispy, Spicy Cauliflower Pancakes
Description
Combining grated, sauteed cauliflower, egg whites, and cottage cheese, these crispy, spicy paleo pancakes are easy to bake in a muffin tin.
Ingredients
•
1 tablespoon coconut oil
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1 teaspoon olive oil
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2 cups grated cauliflower
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2 tablespoons finely chopped onion
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1 clove garlic, minced
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1 cup 1% cottage cheese, drained
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1/4 cup egg whites
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1 tablespoon hot pepper sauce (such as Frank's RedHot®), or to taste
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2 teaspoons dried parsley
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1 teaspoon dried oregano
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1/4 teaspoon garlic powder
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with coconut oil.
2
Heat olive oil in a skillet over medium heat. Add cauliflower, onion, and garlic. Cook and stir until cauliflower is slightly translucent and garlic and onions are soft, 6 to 8 minutes. Place in a bowl and let cool.
3
Place cottage cheese, egg whites, hot sauce, parsley, oregano, and garlic powder in a blender; blend until smooth. Pour into the bowl of cauliflower mixture; mix completely. Spoon mixture evenly into the greased muffin cups and press down so pancakes are even and flat.
4
Bake in the preheated oven until edges and tops are golden and crispy, about 30 minutes.