Cinnamon Swirl Cauliflower Pancakes

These are seriously unreal. I cannot preach enough about how moist, dense, and cake-like that cauliflower makes to your pancakes!! And no, you absolutely DO NOT taste the cauliflower. This recipe was originally posted by Kim, but since I’m not a good recipe-follower, I modified some of the measurements to fit my needs (and to get the batter looking nice and thick). You really need to try these- LIFE CHANGING.

As a side note, many people have asked where I get some of my ingredients. There is a link on my homepage on the bottom right that brings you to a website where I order a majority of my ingredients at incredibly low prices (iHerb). If you use my link, or click on one of the ingredients that I’ve highlighted, it will bring you to the website and automatically apply a discount for you 🙂 If you just go to the website, my coupon code is ZSG766.

Print Recipe

Cinnamon Swirl Cauliflower Pancakes

Servings

Ingredients

• 1/3 cup riced cauliflower I used my Ninja to rice it
• 2 tablespoons Cellucor Cinnamon Swirl protein powder
• 1/2 tablespoon pysllium
• 2 tablespoons coconut flour
• 3 tablespoons egg whites
• 2 ounces banana about half a medium banana
• 20 drops vanilla stevia or any stevia to taste

Servings Ingredients 1/3 cup riced cauliflower I used my Ninja to rice it 2 tablespoons Cellucor Cinnamon Swirl protein powder 1/2 tablespoon pysllium 2 tablespoons coconut flour 3 tablespoons egg whites 2 ounces banana about half a medium banana 20 drops vanilla stevia or any stevia to taste

Instructions

1. To make riced cauliflower, pulse the cauliflower in a food processor until it looks “rice-like”.
2. Microwave the cauliflower for 30 seconds.
3. Blend together all ingredients except the cauliflower. Then, stir the batter into the cauliflower. Batter will be THICK.
4. Cook over medium heat on a nonstick pan coated with cooking spray. Be patient. Flip when the edges start to set.

Recipe Notes

Macros: 2.6 g Fat, 28.4 g CHO, 13.3 g Fiber, 19.3 g Protein