Low Carb Classic Potato Pancakes
Elevate your brunch game with these Low Carb Classic Potato Pancakes—an innovative twist on a beloved comfort food! Made with tender cauliflower florets in place of starchy potatoes, these golden patties are a deliciously healthy alternative for those following a low-carb or gluten-free lifestyle. The magic lies in squeezing out every bit of moisture from the riced cauliflower, ensuring crispy perfection with every bite. Almond flour, green onion, and a touch of garlic powder enhance the flavor, while a quick fry in olive oil creates that irresistible crunchy crust. Ready in just 35 minutes, these pancakes are perfect for busy weeknights or lazy weekend mornings. Serve them hot with a dollop of sour cream for an extra indulgent finish! Whether you're meal-prepping or entertaining guests, this keto-friendly recipe is sure to impress.
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Ingredients
- 1 medium head Cauliflower florets
- 0.5 cup Almond flour
- 1 large Egg
- 2 tablespoons Green onion
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 0.5 cup Sour cream (optional, for serving)
Directions
Step 1
Remove the leaves and core from the cauliflower, and cut into florets.
Step 2
Steam or boil the cauliflower florets until tender, about 10 minutes.
Step 3
Drain the cauliflower well and place it in a food processor. Pulse until it reaches a rice-like consistency.
Step 4
Transfer the riced cauliflower to a clean kitchen towel. Wrap it up and squeeze out as much moisture as possible.
Step 5
Place the dry cauliflower rice in a mixing bowl. Add almond flour, egg, chopped green onion, garlic powder, salt, and pepper.
Step 6
Mix the ingredients thoroughly until they are well combined.
Step 7
Using your hands, form the mixture into small, flat patties about 3 inches in diameter.
Step 8
Heat the olive oil in a large non-stick skillet over medium heat.
Step 9
Carefully place the cauliflower patties into the skillet, making sure not to overcrowd. Fry for about 3-4 minutes on each side until golden brown and crispy.
Step 10
Remove the pancakes from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
Step 11
Serve hot, topped with a dollop of sour cream, if desired.
Nutrition Facts
| Serving size | (864.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1023.8 |
| Total Fat 80.4g | 0% |
| Saturated Fat 20.3g | 0% |
| Polyunsaturated Fat 4.6g | |
| Cholesterol 279.5mg | 0% |
| Sodium 1512.2mg | 0% |
| Total Carbohydrate 46.9g | 0% |
| Dietary Fiber 17.6g | 0% |
| Total Sugars 17.4g | |
| Protein 32.7g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 431.4mg | 0% |
| Iron 5.6mg | 0% |
| Potassium 2105.6mg | 0% |
Source of Calories