Cauliflower parmesan pancakes

Ingredients

Servings : 3

• 350 g of steamed cauliflower rice

• ¼ cup of sheep parmesan cheese (pecorino romano) or vegan parmesan

• 2 eggs or 100g of silken tofu

• 40g of chickpea flour

• 60g of rice flour

• 1 tbsp of onion powder

• 1 tsp of garlic powder

• 1 tsp of baking powderr

Instructions  

1. Steam the cauliflower. Do not boil in water or it will hold too much waer.

2. Place the steam cauliflower in a blender followed by the rest of the ingredients and mix everything.

3. Let the mixture rest in the fridge for around 30 minutes to thicken.

4. Heat up some oil,butter or ghee in a frying pan and pour on two tbsp. of the pancake batter. Fry them for a couple of minutes on each side.

5. I like to serve them with sliced avocado, basil pesto and fresh tomatoes.