Ingredients:
4 cups cauliflower florets, steamed until soft
2 eggs
½ cup flour of choice
1 teaspoon baking powder
½ teaspoon cayenne
½ teaspoon oregano
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 medium summer squash, finely shredded
2 tablespoons butter
2 tablespoons olive oil

Directions:

  1. In a food processor, puree the cooked cauliflower with the egg, flour, baking powder, cayenne, oregano, salt, and pepper. Remove from processor. Place in a medium bowl. Stir in the summer squash by hand.
  2. In a large skillet, heat the butter and olive oil. Ladle the batter into the pan in 4-tablespoon batches and cook pancakes for about 2 minutes per side. Serve immediately.

Makes about 15 pancakes