Low Carb Classic Potato Pancakes
Satisfy your craving for crispy, golden potato pancakes while keeping it low carb with this delightful twist on a classic favorite. These **Low Carb Classic Potato Pancakes** swap out starchy potatoes for nutrient-rich cauliflower, creating a lighter yet equally satisfying alternative. Finely riced and drained cauliflower is blended with almond flour, green onion, and a hint of garlic powder, then pan-fried to perfection in olive oil for that irresistible crunch. Ready in just 35 minutes, these keto-friendly pancakes are perfect for breakfast or as a savory side dish. Serve them with a dollop of sour cream for a creamy, tangy finish that perfectly complements their crisp exterior. This recipe is not only gluten-free but also packed with flavor, making it a must-try for health-conscious foodies!
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Recipe Information
Ingredients
- 1 medium head Cauliflower florets
- 0.5 cup Almond flour
- 1 large Egg
- 2 tablespoons Green onion
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 0.5 cup Sour cream (optional, for serving)
Instructions
Remove the leaves and core from the cauliflower, and cut into florets.
Steam or boil the cauliflower florets until tender, about 10 minutes.
Drain the cauliflower well and place it in a food processor. Pulse until it reaches a rice-like consistency.
Transfer the riced cauliflower to a clean kitchen towel. Wrap it up and squeeze out as much moisture as possible.
Place the dry cauliflower rice in a mixing bowl. Add almond flour, egg, chopped green onion, garlic powder, salt, and pepper.
Mix the ingredients thoroughly until they are well combined.
Using your hands, form the mixture into small, flat patties about 3 inches in diameter.
Heat the olive oil in a large non-stick skillet over medium heat.
Carefully place the cauliflower patties into the skillet, making sure not to overcrowd. Fry for about 3-4 minutes on each side until golden brown and crispy.
Remove the pancakes from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
Serve hot, topped with a dollop of sour cream, if desired.
Nutrition Facts
Calories |
1024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 1512 mg | 66% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 17.4 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 431 mg | 33% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2106 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
