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–+ servings
Crispy cauliflower pancakes on a wooden serving platter.

Gluten Free Cauliflower Cheddar Pancakes

Sandi Gaertner
Easy riced cauliflower cheddar pancakes.
4.88 from 32 votes
gluten free allergy icon
nut free allergen icon
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Gluten Free Appetizer Recipes
Cuisine American
Servings 12 pancakes
Calories 111 kcal

Ingredients
  

  • 1 bag riced cauliflower or a head of cauliflower riced
  • ¾ cup Vermont cheddar cheese shredded
  • 1 large leek sliced
  • 1 large egg
  • 3 tablespoons grated parmesan cheese
  • ½ teaspoon salt
  • 3 tablespoons olive oil
  • ¼ cup gluten free flour blend
  • ½ cup almond milk (or regular milk if you have it.)
  • **Optional 1/4 teaspoon cayenne pepper
  • garnish with sour cream and scallion.

Instructions
 

  • Start heating oil in a pan on medium high heat.
  • Add riced cauliflower, egg, cheese, salt, flour, leek and milk to a bowl and mix well.
  • Test oil temperature by dropping a drip of water into the pan. If it sizzles, it is ready.
  • Form patties.
  • Drop patties into the hot oil.
  • Cook until golden on each side, about 3-4 minutes per side.
  • Remove from heat and put each patty onto a plate covered in paper towels (to absorb extra oil)
  • Serve with sour cream and scallions

Notes

To test if your oil is hot enough, toss one drip of water into the hot oil. If it sizzles, your oil is hot enough.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 111kcalCarbohydrates: 7gProtein: 5gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 4gCholesterol: 26mgSodium: 188mgFiber: 1gSugar: 2g
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.