Instead of serving the usual side of steamed cauliflower, why not serve your main vegetable side as a pancake!
- 1 Cup of Cauliflower, processed into rice-size morsels
- 1 Egg
- 1/2 Cup Gluten-Free Baking Mix
- 1/2 Cup of Pesto Sauce
- 1/3 Cup milk, or enough to blend into pancake consistency
- Salt & Pepper to taste.
Mix all ingredients together in the bowl until completely blended.
If your mix is too dry, add milk. If too wet, add some more Baking Mix.
Heat 1 Tablespoon of Clarified Butter OR Coconut Oil OR Olive Oil and then spoon into a hot frying pan. Cover pan and immediately reduce heat to low. When pancakes are solid enough to flip, turn them and cook the other side for about 1 minute, or until done.
Tip: For a little zing, add about 5 drops of Sirracha or favorite hot sauce.