Description
Gluten free scallion pancakes with a crisp salty crust, soft interior and savory scallion flavor.
Ingredients
Scale
- 2 cups chopped cauliflower florets (8 oz)
- 1/4 cup water
- 1/3 cup scallions, thinly sliced or chopped
- 2 tablespoons onion, chopped finely
- 2 eggs
- 1/4 teaspoon Celtic sea salt
- 2 tablespoons ghee or coconut oil.
Instructions
- Cut the cauliflower into florets and measure or weight it and then chop. Pulse in a food processor until minced.
- Heat the water in a large sauce pan until it is boiling.
- Add the minced cauliflower, stir, cover and turn off the heat.
- Let sit/steam for 10 minutes. Set a timer to get it exact.
- Pour the cauliflower onto a clean kitchen towel or nut milk bag.
- Squeeze all the moisture out. Keep squeezing to get out as much liquid as possible.
- Put the dry cauliflower into a bowl.
- Add the scallions, onion and salt.
- Crack the eggs into a small bowl and whisk.
- Add the eggs to the cauliflower mixture and mix until well combined.
- Melt the ghee in a 10” sauté pan on medium.
- Put the entire cauliflower mixture into the pan. Spread it out with a spatula to evenly cover the whole pan.
- Cook on medium for 5 minutes until golden brown. If you see the edges getting brown too soon, turn it down to medium low.
- Flip the pancake. Slide the pancake, brown side down, from the pan onto a plate. Take the sauté pan, invert it over the plate and flip them both together so the pancake is back in the pan, brown side up to cook the other side.
- Cook for another 3 minutes until golden brown.
- Slide the pancake onto to a large plate and cut into 8 pieces. Sprinkle with additional salt and serve immediately.
- If you are going to serve it later, let it cool on a wire rack to prevent it from getting soggy.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Vegetable
- Cuisine: Paleo, Healthy, Vegetarian, Gluten Free,