This is the most delicious lunch; the pancakes are light and fluffy and very filling, and the touch of thyme and Persian feta just makes you want to dive into them even more. They took no time at all to make, however I did have the cauliflower ‘quinoa’ in my fridge already. Cauliflower ‘rice’ or ‘quinoa’ is just basically raw cauliflower which has been blitzed in a food processor and then lightly steamed or pan-fried. It makes for a light, gluten-free and grain-free option and can be used in place of quinoa or rice. The eggs, almond meal and chia seeds provide lots of beautiful blood-sugar-stabilising protein and good fats, as does the avocado. Make a big batch and enjoy them for breaky or lunch the next day, topped with some extra greens or salad.
- 1/2 head cauliflower, no stems, blitz in food processor (raw) to make fine crumbs – you need about 8 tbsp total so you may have left-over crumbs which can be used for meals the next day
- few sprigs thyme, chopped
- 4 organic eggs
- 4 tbsp almond meal
- 1 tbsp chia seeds
- 2 tbsp Persian feta
- 1/2 avocado to serve
- Pinch of Himalayan sea salt
- Coconut or grape seed oil to cook with
- Mix together the cauliflower crumbs, almond meal, eggs, chia seeds, thyme, 1 tbsp of Persian feta (leave 1 tbsp to serve on top of pancakes) and salt
- Heat a pan to medium, add some oil when hot then pan-fry dollops of the mixture as you would pancakes for a few minutes each side until golden brown
- Once cooked, remove from pan and add to plate. Top with any extra cauli ‘crumbs’ which you can fry off in oil and some spices if you want, then top with the feta, thyme and serve with a few slices of avo. A squeeze of fresh lemon here would also be nice.