Vegie Challenge: Pancakes

Fluffy, light and tasty

You really can hide vegies ANYWHERE. Cauliflower is my favourite hidden vegetable because it tastes reasonably neutral and is great in both sweet and savory dishes. It also hasn’t got any sort of colour to it so the kids won’t spot it.

Steph, gave me the idea for this one. While she was preparing for her last comp she was mixing cauliflower in with her oats and eggs. I suggested she made the mix into pancakes and the idea took off.

  • 2 cups of cauliflower, cut up stems are fine to include (don’t use FROZEN)
  • 2 tablespoons coconut milk (optional)
  • 2 scoops/60g pea protein*
  • a pinch of salt
  • 1/4 teaspoon baking powder
  • 1 egg**
  • 3 egg whites**

Place the cauliflower in a saucepan with the coconut milk or equivilant water. Cover the saucepan and place over a medium heat to steam for 15-20 minutes or until very soft.

Place the cauliflower in a food processor and puree until smooth. Add in the egg and egg white and whizz a little longer. Add in the pea protien, salt and baking powder and puree until smooth.

Lightly grease a non-stick frying-pan/skillet and cook the mixture in 1/3 cup batches, flipping once the mixture has set.

*Pea protien can be replaced with plain soy protien or your favourite (gluten free) flour such as wholemeal, amarenth or besan.
**Or 2 whole eggs

About Michelle

Michelle is passionate about showing people how easy it is to prepare food that is healthy and packed full of flavour. She has just completed her first recipe book, Healthy Helpings: fast food for fit physiques. She began sharing her love of food in 2007, when she produced two series of the online cooking show ‘Healthy Helpings TV’, making fast food healthy and healthy food fast. In 2008 she competed in bodybuilding as a novice figure shaping competitor and she remains passionate about physique sports. She was a 2009 Australian Masterchef semi-finalist, and contributes articles to Oxygen Magazine Australia. Michelle lives with her husband on the Fleurieu Peninsula in South Australia, where she loves to search out new ingredients and food ideas from local farmers markets, health food shops and ethnic grocers, and take her two dogs on long rambles through the vineyards. Find out more about Michelle's book