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Cauliflower, bacon and cheese pancakes

Vegetables17 minutes15 people100 calories
1/52/53/54/55/5 (32 votes)
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By Mayra Fernandez Joglar

With these cauliflower, bacon and cheese pancakes you will be able to turn a plate with vegetables into a rich and different dish for the entire family.

Sometimes, include vegetables in the weekly menu it can be difficult because they are not always to everyone's liking. In these cases it is best to transform them to make them attractive.

And we have done that with our cauliflower, we have mixed it with other ingredients, we have given it a new presentation and we already have some pancakes that everyone will want to try.

Cauliflower, bacon and cheese pancakes

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A delicious way to add more veggies to your weekly menu.

Cauliflower, bacon and cheese pancakes
  • Mayra Fernandez Joglar
  • Recipe type: vegetables
  • Calories: 100
  • Rations: 15
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 300 g cauliflower
  • 60 g of zucchini
  • 100 g of bacon
  • 2 medium eggs
  • 75 g of Parmesan cheese
  • 1 level tablespoon (dessert size) garlic powder
  • 1 level tablespoon (dessert size) onion powder
  • 150 g of rice flour
  • 1 tablespoon (coffee size) baking powder (see recipe)
  • 50 g of water approximately
  • Sal Island
  • Pepper
  • Frying oil

Preparation

  1. We separate the florets from the cauliflower, discarding the central trunk. We wash them well and place them in the glass. We grated them by programming 5 seconds, speed 5, left turn. We withdraw and reserve.

  2. We put the zucchini cut into large pieces and add the bacon in pieces and without the hard crust. We bite them during 4 seconds, speed 5. We remove and reserve together with the cauliflower.

  3. Without washing the glass, we put the eggs, cheese, garlic and onion powder. Season to taste and mix for 15 seconds, speed 4, left turn.

  4. Add the flour and yeast, mix for 15 seconds, speed 3, left turn.

  5. We incorporate the vegetables with bacon that we have chopped and reserved. We mix during 15 seconds, speed 3, left turn.

  6. Now comes the most important step, we check how our dough is, if we see that it is very dry we add water and mix again during 15 seconds, speed 3 left turn. In my case I added 50 g of water but it will depend on the water in the vegetables themselves.

  7. We heat a frying pan or a griddle and grease it lightly. With a spoon we take portions of dough and place it in the hot pan, and during the first seconds, we give them a rounded shape. Then we let them brown for a couple of minutes.

    Next, we turn them over and brown. When the bottom has a nice golden color, remove and reserve.

  8. We repeat until all the mass of the glass is finished.

Want to know more about these cauliflower, bacon and cheese pancakes?

With the quantities in the recipe, 15 medium-size units come out. You can make them bigger or smaller if they are for children.

These pancakes you can modify to suit your own tastes. Change the bacon for diced ham or turkey to make them lighter. You can even use that piece of fuet or sausage that has become a bit hard. Chop it up and you will have a recipe for use at your fingertips.

You can also switch parmesan cheese for a Manchego cheese or even for goat cheese to give it an even more personal touch.

To brown these pancakes you just have to put a little oil in the pan or on the grill. Don't use much, this way you will avoid unnecessary excess fat.

These pancakes You can accompany them with the sauce that you like the most. We propose you the yogurt sauce or yogurt and peppermint which are 2 delicious recipes that suit you perfectly.

Once made, these pancakes can be keep up to 5 days. To do this, store them in the fridge in a container that fits their size well.

When it comes to serving them again, you can present cold but, if you want, you can give them a heat stroke with the hot skillet or in the microwave.

And to finish, remind you that this recipe is suitable for celiac and gluten intolerant. For greater control, make sure that all the ingredients used are free of this allergen.

More information - Tenderloin and green beans with yogurt sauce / Yogurt and peppermint sauce

Adapt this recipe to your Thermomix model


Discover other recipes of: Celiac, Salads and Vegetables, More than 3 years

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