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The Big Cauliflower Scallion Pancake

GIANT pancake made from cauliflower, eggs, and scallions. A delicious, light, and healthy meal for one!
Course Entree
Cuisine Cauliflower
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 pancake
Calories 446kcal
Author Lauren Goslin


  • 8-9 ounces cauliflower florets
  • c . water
  • 2 eggs
  • 2 T . yellow onion , minced
  • 3 scallions
  • ¼ t . sea salt
  • ¼ t . black pepper
  • 2 T . coconut or olive oil , for frying


  • Rice the cauliflower by pulsing it in a food processor about 20-25 times.
  • Bring the water to a boil in a medium saucepan and add in the riced cauliflower.
  • Turn the stove off, cover the pan, and let the cauliflower sit and steam for 10 minutes.
  • In the meantime, whisk the eggs with the onion, scallions, salt, and pepper.
  • After 10 minutes, transfer the cauliflower to a clean tea towel.
  • Cool the cauliflower enough to be able to touch it.
  • Squeeze as much water from the cauliflower as you can.
  • Add the squeezed cauliflower to the egg mix and stir until well combined.
  • Add the oil to an 8-9 inch skillet and heat to medium.
  • Once hot, add in the pancake batter, spreading it out into the shape of a large circle.
  • Lower the heat a bit, and cook 4-5 minutes until the perimeter begins to set and tiny bubbles form on the surface.
  • Loosen the edges a bit with a spatula to see if it's ready to flip.
  • Once ready, carefully flip the pancake over and cook for another 4-5 minutes.
  • Transfer to a plate and serve while hot!


Fat: 37.1 g  Carbs: 18.2 g  Sugar: 8 g  Protein: 16.7 g; Nutrition facts based on using eight ounces cauliflower and olive oil. WW SmartPoints: 15


Calories: 446kcal