Ingredients:
4 cups cauliflower florets, cooked until soft
2 eggs
½ cup flour of choice
1 teaspoon baking powder
¼ teaspoon cayenne pepper
½ teaspoon oregano
1 teaspoon sea salt
½ teaspoon freshly ground pepper
1 medium squash, finely grated
2 tablespoons butter
2 tablespoons oil
Directions:
1. In a food processor, puree the cooked cauliflower with the egg, flour, baking powder, cayenne, oregano, sea salt, and pepper. Place in a bowl and stir in the squash.
2. In a large skillet, heat the butter and oil. Ladle the batter into the pan in 4-tablespoon batches and cook the pancakes for about 2 minutes peer side. Use more butter and oil as needed. Serve immediately.
Makes about 15 pancakes