Cheesy Cauliflower Pancakes
Cheesy Cauliflower Pancakes are low carb, super tasty, and perfect for lunch or a side dish!
I love cauliflower and discovering new ways to use it for low carb recipes. I started making these Cheesy Cauliflower Pancakes a couple of years ago as a low carb alternative to these yummy corn fritters. The first time I made them my family and I couldn’t get enough of them. They are full of flavor and super tasty! We enjoyed them so much, I started making them for lunches, as a side with our favorite meals, and even for breakfast a time or two.
CHEESY CAULIFLOWER PANCAKES
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I do love potatoes, but when I find a way to make something low carb, I will jump on the idea. I saw this recipe on Food.com and modified the ingredients to my liking. I made Cheesy Cauliflower Pancakes last week after a tough boot camp workout and felt great eating something low carb after just burning hundreds of calories. If you do not use all of the mix, it refrigerates well until the next day. I love Cheesy Cauliflower Pancakes and since I have all of the ingredients, I am going to make them for lunch today!
Want more cauliflower recipes?
- Cauliflower Rice
- Slow Cooker Cauliflower Cheese Soup
- Low Carb Cauliflower Breadsticks
- Buffalo Cauliflower Bites
- Loaded Cauliflower Casserole
- Mini Cauliflower Pizza
- More side dish recipes…
Tools used to make this Cheesy Cauliflower Pancakes recipe
Large Pot: This pot is a kitchen essential for everything from dinner to desserts. I use mine all the time and with proper care, it’ll last for years and years.
Mixing Bowl: These mixing bowls are perfect for mixing and serving. I love the varied sizes so I always have to right size bowl for all my mixing needs.
Large Skillet: This skillet is my go-to kitchen tool. It’s large circumference and high sides make it perfect for cooking anything from one pan meals to soups and sauces.
Cheesy Cauliflower Pancakes
Ingredients
- 1 head cauliflower or a 16 oz bag of frozen cauliflower
- 2 large eggs
- ½ to ¾ cup shredded cheddar cheese
- ¼ cup thinly sliced green onions
- ½ to 1 cup plain bread crumbs
- ¼ to ½ teaspoon cayenne pepper
- ¼ to ½ teaspoon salt
- 2 to 3 tablespoons olive oil
- Light sour cream for garnish
- Thinly sliced green onions for garnish
Instructions
- Cut cauliflower into florets and cook in boiling water until tender, about 10 minutes.
- Drain and mash the cauliflower while it is still warm.
- Stir in the cheese, eggs, green onions, bread crumbs, cayenne & salt. Adjust seasoning to taste. (Start with the lower amount of cheese, breadcrumbs, cayenne, and salt. Add more as needed for taste and binding the pancake mixture together.)
- Coat the bottom of a skillet with olive oil over medium-high heat.
- Form the cauliflower mixture into patties about 3 inches across.
- Cook until golden brown & set, about 3 minutes per side. Remove to a paper towel-lined plate to drain.
- Serve pancakes on a plate and top with sour cream and more green onion, if desired.
Nutrition
I tried out this recipe and for some reason my pancakes didn’t stay together and we’re kind of dry. Not really sure what went wrong, but in aast ditch effort to save it I put the whole mixture in a pan, added a little extra cheese and a little plain Greek yogurt. It ended up creamy and almost Mac and cheese like. A little different than expected, but still delicious!
Even though I’m not a house mom, Imade these for dinner tonight. I changed the cayenne pepper to hot sauce (I preference it), and I would highly recommend cooling down the mashed cauliflower before adding the eggs. It prevents the eggs from scrambling and the batter will stick together before fying. Four and a half out of five forks. Lol
Hi Aubrey, I was wondering what the nutritional information was on this. Calories? Carbohydrates? Fat? Protein? I have to keep a food log for my doctor but I want to try these so badly.
This is delicious!! I substituted chickpea flour and coconut flour in order to reduce the carbs. We can replace so many carb. laden foods with it. This will be a staple in our home from now on. Thank you for the delicious recipe.
I used a whole wheat English muffin (just torn into tiny pieces) instead of the bread crumbs. I also made a topping of diced bell pepper, little bit of ketchup, and some Bragg Healthy Vinaigrette dressing. Very easy and yummy!
I just made these for lunch to go with my baked tilapia and roasted asparagus…they were fantastic. You wouldn’t know they were cauliflower unless someone told you. So good. Will be adding these to the regular rotation.
These are fantastic! Made them for dinner tonight and I embarrassed at how many of them my husband and I ate! I made them without the cayenne and they were still wonderful! This is a “keeper” recipe for years to come!
Yay! I love that Madeline!
really like this recipe I will be trying these out tomorrow as I love cauliflower and cheese but never tried it in pancake form will let you know how it goes thank you.
Thanks Tammy!
Do you gave to cook the frozen rice cauliflower?
The only thing I would switch out would be coconut oil in place of olive oil.
I do the same thing Diane. It just depends on what I have on hand. 🙂
had this at a restarant and was looking for a recipe… if you eat them with cocktail sauce, they seem to be crab cakes- same texture… I also liked sprinkling them with garlic and a bit of cayenne…
Just made these….they tasted absolutely delicious. However, while they tasted good, they looked anything but. They didn’t hold together in the pan at all. What do you think I might have done wrong? I’m wondering if I needed another egg to help bind it.
Without being there, I’m not sure what happened but you could try another egg.
I live with a lot of back pain and can’t believe the relief I feel the day after eating Cauliflower and I can’t get enough of this recipe. It’s a great anti-inflammatory.
Wow! I had no idea, thanks Kathie!
Made this recipe tonight. It was amazing! I loved it. My husband HATES cauliflower and he liked this.
That’s so great Wendy! Thanks. 🙂
Hi Stacey! I suggest you research what low carb really means. The bread crumbs in your recipe render this a high carb rated dish. I adjusted your recipe to make it truly low carb – just substitute 1/4 almond flour and 3/4 chick pea flower for the 1 cup of bread crumbs to fix the carb issue. I also found that day old batter made for better tasting pancakes.
Thanks for the suggestions Chuck. I think Stacey was talking about lowering the carb count down from potato pancakes. She wasn’t claiming this to be a no carb recipe, just a lower carb option for one of her favorite foods.
I was glad to hear your suggestion. I used 1/2 c coconut flour, which is much cheaper than almond flour and 1/2 c chickpea flour. Much lower carbs without any loss of flavor. Excellent recipe!
I made these tonight as a side dish. They tasted amazing! Both my husband and myself loved them. I did have a little problem with them not binding together very well, maybe because I used a very large cauliflower?
sounds yummy
I’ve been on such a pancake kick…love this savory version!
Thanks for linking up to What’s Cookin’ Wednesday!
Thank you Karly!
Oh My!!! These look fantastic!!!! Thank you for sharing on Thursday’s Treasures! <3 and hugs!
What a wonderful use of cauliflower… I love how you can sneak it into recipes and lower the calories and up the fiber. Thanks for sharing it with us on foodie friday.