Ingredients
Directions
Boil or steam the cauliflower until tender, about 7 minutes.
Drain or remove the cauliflower from the steam basket and place in a food processor. Blend until mostly blended.
Preheat the oven to 200 degrees F and set an oven-safe plate aside to keep the pancakes that are cooked warm until the others cook.
Add the remaining pancake ingredients to the food processor and blend until mostly smooth. It will still be slightly textured with some pieces of oats, which is okay. The mixture should be slightly thicker than traditional pancake batter.
Lightly coat a stovetop griddle with cooking spray or oil, picking up any extra oil droplets with a paper towel. Heat griddle on medium-high heat.
Once the griddle is hot, pour the batter onto the hot griddle with a ladle (about ⅓ cup of batter). You should be able to fit 4 pancakes about 4” wide onto the griddle at a time. Turn the heat down to medium. You’ll want to cook the first side for 5 minutes before flipping and then cooking the other side another 5 minutes. Because of the cauliflower, these pancakes will take a little longer to cook and will get nice and crispy on the outside. After the first side is cooked and you flip the pancakes you may also want to press the pancake down with a spatula to flatten it out a bit and to ensure the center cooks through.
Once the first batch is done cooking, place them on the oven-safe plate and transfer them to the oven while you cook the remaining batter. Add more oil as needed to prevent sticking.
Once the cinnamon pancakes are done, divide between plates and serve with your favorite toppings such as nut or seed butter, fresh berries, or vanilla cashew cream (see Chef’s Notes).
Chef’s Notes
Substitutions
Substitute buckwheat flour or quinoa flour for the oats. Note the quinoa flour may absorb more moisture and make the batter thicker. If that happens, add a teaspoon of milk at a time until you achieve the desired consistency.
Flour-free
Mix all of the ingredients together in the food processor except the oats. Transfer the batter to a medium bowl and then stir those in by hand.
Whole Food Sweetener
Use date paste in place of maple syrup.
Layer it up
Add fresh fruit on top.
Top with your favorite nut or seed butter.
Add nutmeg to the batter for a little more spicy deliciousness.
When you have leftover batter
You aren’t likely to have any extra, but since flax meal absorbs liquid, the batter will get pretty thick if it’s stored overnight. If that’s your situation, simply add more milk until you get the desired consistency again.
Storage
Place extra cinnamon pancakes in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop.
2 servings
235g
- Amount per serving
- Calories290
- % Daily Value *
- Total Fat 7g9%
- Saturated Fat 0.5g3%
- Cholesterol 0mg
- Sodium 45mg2%
- Total Carbohydrate 51g19%
- Dietary Fiber 10g36%
- Total Sugars 9g
- Includes 1g Added Sugars2%
- Protein 10g
- Calcium 270mg21%
- Iron 3mg17%
- Potassium 960mg21%
- Vitamin D 0.7mcg4%
* The % Daily Value (DV) 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.
Ingredients
Directions
Boil or steam the cauliflower until tender, about 7 minutes.
Drain or remove the cauliflower from the steam basket and place in a food processor. Blend until mostly blended.
Preheat the oven to 200 degrees F and set an oven-safe plate aside to keep the pancakes that are cooked warm until the others cook.
Add the remaining pancake ingredients to the food processor and blend until mostly smooth. It will still be slightly textured with some pieces of oats, which is okay. The mixture should be slightly thicker than traditional pancake batter.
Lightly coat a stovetop griddle with cooking spray or oil, picking up any extra oil droplets with a paper towel. Heat griddle on medium-high heat.
Once the griddle is hot, pour the batter onto the hot griddle with a ladle (about ⅓ cup of batter). You should be able to fit 4 pancakes about 4” wide onto the griddle at a time. Turn the heat down to medium. You’ll want to cook the first side for 5 minutes before flipping and then cooking the other side another 5 minutes. Because of the cauliflower, these pancakes will take a little longer to cook and will get nice and crispy on the outside. After the first side is cooked and you flip the pancakes you may also want to press the pancake down with a spatula to flatten it out a bit and to ensure the center cooks through.
Once the first batch is done cooking, place them on the oven-safe plate and transfer them to the oven while you cook the remaining batter. Add more oil as needed to prevent sticking.
Once the cinnamon pancakes are done, divide between plates and serve with your favorite toppings such as nut or seed butter, fresh berries, or vanilla cashew cream (see Chef’s Notes).
