The result was light fluffy pancakes that are super low in calories!
2 cups steamed cauliflower
1/4 cup water (the water used to cook the cauliflower is fine)
1 Teaspoon Baking Powder
1 tablespoon cinnamon (for sweet pancakes only, can be subbed with lemon extract for a flavor variation)
1/4 cup psyllium powder
1/4 cup sweetener of choice
2-3 ice cubes
Grease for your pan
In a blender pulse the caulifloweramd water until smooth (think baby food smooth).
Add in ice and blend again until smooth, this should cool down your mixture. The goal is to have the cauliflower as cool as possible so as not to cook the eggs when you add them.
Add in the remaining ingredients and blend until smooth.
Allow mixture to sit for a few minutes so the psyllium can do its bulking magic.
Cook on a greased pan over medium high heat.
Be careful when flipping these aren't as firm as traditional pancakes.