Cauliflower pancakes with wild mushrooms
Thursday, May 11, 2017. Author Leilah Isaac
Thursday, May 11, 2017. Author Leilah Isaac
Serves 2
Toppings
2 cups mixed wild mushrooms (shiitake, oyster, portobello) (300 grams)
1 cup rocket/roquette/arugula leaves (15g)
1 Tbsp truffle oil (15 ml)
Pancake
1 cup cauliflower (200g)
1/2 tsp baking powder (2.5g)
2 Tbsp milk (30ml)
1 egg
2 Tbsp plain Flour (30g)
1/2 tsp salt (2.5g)
1 tsp butter (5g)
Method:
Using a blender or a food processor, grate/pulse the cauliflower until it looks like grains of rice.
In a bowl, mix the egg with the remaining pancake ingredients as well as the blended cauliflower. The texture should replicate a pancake mix with lumps and bits.
Separately chop the mushrooms. In a pan melt 1/2 tsp of butter and add the mushrooms. Allow them to simmer for 10 mins until well cooked. To avoid the mushrooms burning, you may wish to add a few spoons of water.
Simultaneously in another pan, heat the remaining butter and add half the pancake batter. Cook each side for 3 mins (until brown). Once the pancake is ready, set aside and prepare the second pancake.
Finally, on your favorite plate, place a pancake and top with rocket, cooked mushrooms and a drizzle of truffle oil. Serve warm.
Nutritional Info:
Each pancake has approximate 138 calories
47% carbs
27% fat
26% protein
Have you seen our article on the health benefits of cauliflower?
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