Dinner: cauliflower pancakes topped with creme fraiche and pork shoulder

Dinner: cauliflower pancakes topped with creme fraiche and pork shoulder

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  2. Ingredients:

    1 medium cauliflower

    2 beaten eggs

    2 individual packs of stevia

    1 teaspoon of baking powder

    4 tablespoons of heavy whipping cream 

    Some salt

    1 tablespoon of grated Parmesan cheese (optional ingredient)

    1/4 of psyllium husk flakes ( optional ingredient, I added this to just one of the pancakes to see if there will be an difference and there was no difference with the rest of the pancakes)



    Chop and blend cauliflower with water in a blender. Use a mini holed sieve to strain water from the cauli mash. Pour cauli mash in a bowl and place in microwave for 3 minutes. Remove from microwave and allow to cool. Pour cauli mash on a clean kitchen towel and squeeze out as much water as possible.

    Place cauli mash in bowl. Mix the wet ingredients…eggs and heavy whipping cream and add to cauli mash, add stevia, salt, baking powder, and grated Parmesan cheese and mix thoroughly. You will get a thick batter. You don’t want a runny batter because it won’t hold.

    On medium heat, grease your pancake griddle or frying pan with keto approved oil or spray oil. Scoop pancake batter on to the pan or griddle then using a flat spatula, spread out the batter and mold into a circle shape.

    Allow each side to cook for about 5 minutes. Don’t be in a hurry to flip it, let one side cook well in other to enable you flip it well. Use a flat cooking spatula to flip. Cook the other side then remove from heat. Serve and enjoy a yummy pancake without the high carbs. Thank Ketogenic world with your pictures. 



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