Cauliflower Savory Pancakes
If you’re in the mood for savory pancakes but don’t want to spend hours in the kitchen, this recipe is for you! These cauliflower savory pancakes are healthy, easy to make, and can be served for breakfast, lunch, or dinner.
Who doesn’t love breakfast for dinner pancakes? This savory pancake recipe is the perfect way to enjoy all of your favorite breakfast foods without having to get up early! WOOHOO!!!
This recipe is also healthy and can be made with almond flour and even egg free (see how below). So, whether you’re looking for a healthier option or just want to try something new, these savory pancakes are sure to please.
Why We Love these Dinner Pancakes (and you will too!)
easy way to get your veggies in at breakfast, lunch, or dinner
packed with fiber and nutrients
can be made ahead of time and frozen for meal prep
endless possibilities for toppings and even mix-ins
Frequently Asked Questions
Can pancakes be healthy?
Yes! These savory pancakes are not only healthy, but they’re also packed with fiber and nutrients. And since they’re made with cauliflower, they’re low in carbs and calories.
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What’s the best way to reheat savory pancakes?
To reheat savory pancakes, place them on a baking sheet and reheat in a 350 degree oven for about 10 minutes, or until heated through. Or you can reheat these pancakes in a skillet on low-medium heat until warmed thoroughly.
Can savory pancakes be frozen?
Yes! Savory pancakes can be frozen for up to 3 months. To freeze, place them on a baking sheet and flash freeze for 30 minutes. Then, transfer to a freezer bag and store in the freezer.
What National Day is Pancake Day?
National Pancake Day is celebrated on September 26th.
What are some savory pancake toppings?
Some savory pancake toppings and sides include:
- sautéed vegetables
- eggs
- bacon
- sausage
- cheese
- avocado
- tomatoes
- keto friendly fruits and berries
What can I add to savory pancakes for flavor?
Some savory pancakes mix-ins include:
- diced onion
- minced garlic
- dried herbs and spices
- shredded cheese
Can I make savory pancakes without eggs?
Yes! These savory pancakes can be made without eggs by using a flax egg.
What is a flax egg?
A flax egg is an egg replacer made with ground flaxseed and water. It’s a great way to make savory pancakes without eggs.
To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for 10 minutes to thicken.
How do you store leftover dinner pancakes?
Leftover savory pancakes can be stored in an airtight container in the fridge for up to 4 days.
Quick Recipe Overview
Why this is the best dinner pancakes: These healthy savory pancakes are easy to make and this recipe is so simple and straightforward, even the kids can help!
Number of servings: 8 pancakes
How Long It Takes: About 25 minutes
Equipment You’ll Need: steamer basket, cutting board, knife
Ingredients You’ll Need
- 1 medium head cauliflower
- 2 large eggs
- 1/2 cup shredded mozzarella cheese
- 1 teaspoon smoked paprika
- 1/4 – 1/3 cup almond flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
How to Make Healthy Pancakes
Step 1 – Prepping Cauliflower
Start by chopping the cauliflower into florets. Then cook them into boiling water or in a steamer until fork tender (once you can easily insert a fork is ready to go. If you go until a puree texture, it will absorb a lot of water, more work afterwords but not a problem).
Now is the time to squeeze all the excess liquid from the cauliflower. First, let it cool enough to be able to handle it. Then place it inside of a clean tea towel and squeeze it as much as possible. Set aside.
Step 2 – Mix The Ingredients Together
Beat the eggs in a medium bowl. Add smoked paprika, salt and ground pepper and stir to combine.
Add smoked paprika, salt and ground pepper and stir to combine.
Bring the cauliflower to the bowl and use a potato masher to mash the bigger pieces of cauliflower that could remain.
Add 1/4 cup of almond flour and stir. The result should be a soft dough that doesn’t lose its shape. Add an extra tablespoon of flour, if needed.
Fold in the shredded mozzarella cheese. Stir very well to combine.
Step 3 – Cook the Pancakes
Finally, cook the pancakes in a large skillet over medium heat. Drizzle the skillet with a bit of olive oil or vegetable spray. Cook the pancakes from both sides.
Step 3 – Serve it up!
Serve the pancakes with avocado, tomatoes, your favorite dip or toppings above.
Recipe Tips
- These pancakes are also a suitable bread replacement in sandwiches. Although they’re not nearly crunchy as regular bread, they serve as an option for a keto diet.
- Keep leftovers in the fridge inside an airtight container for up to 4 days.
- Replace cauliflower with broccoli, and the result will be as tasty as these.
- Cook it as a larger pancake and eat it as flatbread, bringing in your favorite salad on top.
Healthy Savory Pancake Recipe Nutrition
Makes 8 pancakes
1 pancake | Calories: 75 | Carbohydrates: 5g | Protein: 5g | Fat: 5g | Sodium: 227mg | Fiber: 2g | Sugar: 2g | Net Carbs: 3g
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Don’t forget to pin this amazing breakfast for dinner recipe for later!
Here’s a printable version of this breakfast for dinner recipe:
Cauliflower Savory Pancakes
Ingredients
- 1 medium head cauliflower
- 2 large eggs
- ½ cup shredded mozzarella cheese
- 1 teaspoon smoked paprika
- ¼ – ⅓ cup almond flour
- ½ teaspoon salt
- ½ teaspoon ground pepper
Instructions
- Start by chopping the cauliflower into florets. Then cook them into boiling water or in a steamer until fork-tender (once you can easily insert a fork is ready to go. If you go until a puree texture, it will absorb a lot of water, more work afterwords but not a problem).
- Now is the time to squeeze all the excess liquid from the cauliflower. First, let it cool enough to be able to handle it. Then place it inside of a clean tea towel and squeeze it as much as possible. Set aside.
- Beat the eggs in a medium bowl. Add smoked paprika, salt and ground pepper and stir to combine.
- Bring the cauliflower to the bowl and use a potato masher to mash the bigger pieces of cauliflower that could remain.
- Add ¼ cup of almond flour and stir. The result should be a soft dough that doesn’t lose its shape. Add an extra tablespoon of flour if needed.
- Fold in the shredded mozzarella cheese. Stir very well to combine.
- Finally, cook the pancakes in a large skillet over medium heat. Drizzle the skillet with a bit of olive oil or vegetable spray. Cook the pancakes from both sides.
- Serve the pancakes with avocado, tomatoes, your favorite dip or toppings above.
Notes
- These pancakes are also a suitable bread replacement in sandwiches. Although they’re nearly crunchy as regular bread, they serve as an option for a keto diet.
- Keep leftovers in the fridge inside an airtight container for up to 4 days.
- Replace cauliflower with broccoli, and the result will be as tasty as these.
- Cook it as a larger pancake and eat it as flatbread, bringing in your favorite salad on top.
