Ingredients
- 1 heaping cup of fresh or frozen Cauliflower Rice
- 1 tsp.onion powder (I love California-style onion powder in this recipe.)
- 1/8 tsp salt or to taste
- 1 egg
- 1 tablespoon of ground flax seed
- 1/4 tsp baking powder
- Two green onions finely sliced
- 1 T of oil for pan. I like refined organic coconut oil. Use an oil with a higher smoke point and that doesn’t add another flavor.
- 2 springs of parsley finely chopped
- Secret ingredient: 1 T of grated Parmesan cheese
Instructions
- Let the frozen cauliflower rice sit out for 20 minutes. Wrap in cheesecloth or paper towel and squeeze as much water out of it as possible. If fresh, add the salt to the cauliflower rice and let sit for 10 minutes. Then proceed as above to squeeze out the moisture.
- Next add onion powder, baking powder, 1/4 tsp. salt and Parmesan. Mix. Taste and add salt as needed.
- Mix in egg, flax seed, green onions and parsley.
- Heat oil in frying pan. When oil is hot, spoon mixture into frying pan to make three pancakes. Flatten mounds with a spoon. Watch carefully so they don’t burn. When one side looks golden and crispy. Flip and cook for a few minutes until cooked.
- Serve with applesauce and sour cream and any other breakfast side.
- Enjoy!
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