Cauliflower & Pistachio Pancakes
These cauliflower & chickpea savoury pancakes are the perfect start to a Saturday morning in my book.
By using chickpea flour as the base, these beauties are fabulously rich in fibre & plant based protein whilst being naturally gluten free & grain free.
Plus, the natural binding power of the chickpea flour perfectly holds the mix together. And by studding them with caramelised cauliflower pieces & pistachios you add a huge does of antioxidants & healthy fats to your plate too.
I love the simplicity of this recipe & if you're catering for additional guests you can even batch cook these in advance & then pop them in a warm oven for 5-10 minutes to reheat.
Key Facts
- High in protein & fibre
- Gluten free
- Packed full of antioxidants
- Rich in healthy fats
Ingredients
- 1/4 cup cauliflower, blitzed into cauliflower rice except for 2 florets to decorate
- 1 cup chickpea flour
- 2 tablespoons fresh oregano (or 1 tablespoon dried)
- 1/4 cup ground flax
- 1/2 cup pistachios
- 1 teaspoon black pepper & pinch of salt
- TO SERVE - avocado, parsley, extra pistachios, lemon
Preparation
01
Preheat your oven to 200°C, slice your leftover cauliflower florets, rub with coconut oil, roast for 10 minutes.
02
Meanwhile add your cauliflower rice to a pan with 1/4 cup water, cover & steam for 6-7 minutes.
03
Place the chickpea flour in a food processor, with the motor running dribble in 1 cup boiling water, blending until smooth.
04
Add to a large bowl with the rest of the ingredients, mixing until well combined.
05
Heat a pan on a medium heat, place your roasted cauliflower pieces into the pan & cover with your batter. Cook gently for 4-5 minutes until you can slide a spatula under & flip them. Cook for a further 1-2minutes until firm when pressed.
06
Repeat with the rest of the mix.
Serve with your other garnishes
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
