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Gluten Free Cauliflower Cheddar Pancakes

Sandi Gaertner
Easy riced cauliflower cheddar pancakes.
4.88 from 31 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Gluten Free Appetizer Recipes
Cuisine American
Servings 12 pancakes
Calories 111 kcal


  • 1 bag riced cauliflower or a head of cauliflower riced
  • ¾ cup Vermont cheddar cheese shredded
  • 1 large leek sliced
  • 1 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 ¼ teaspoon cayenne pepper
  • garnish with sour cream and scallion.


  • 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


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.


Serving: 1gCalories: 111kcalCarbohydrates: 7gProtein: 5gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 4gCholesterol: 26mgSodium: 188mgFiber: 1gSugar: 2g
Keyword cauliflower cheddar pancakes, riced cauliflower pancakes
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