Take your pancakes to a whole new level with these Healthy Bacon Cauliflower Pancakes!
It’s been 10 months since I’ve had Weston. 10 months of not shedding any additional baby weight. I’ve gotten down to my pre-baby weight but I’m still ABOVE where I need to be.
Years ago I lost about 50 pounds through Weight Watchers and just watching what I ate. I’ve always said that you can’t help a person lose weight because they have to want to do it and be 100% committed. After Labor Day, I decided to commit to losing weight again.
As a food blogger this is an extremely hard task to do at home. I am constantly sampling my food because I want to make sure it tastes good before I get bombarded with negative comments/reviews. I’m also making and eating the recipes before I have a chance to input the nutrition value into the system which complicates things. That’s when I’m hoping and praying that my “healthy” meal is actually a healthy meal.
Going forward you will see some healthy meals and the occasional I’ve fallen off the bandwagon dessert or meal. I mean I do give myself a cheat day at least once a week and my kids won’t stop begging for that ooey gooey chocolate dessert.
Today, I’m sharing these Bacon Cauliflower Pancakes with you. I made them years ago when I was on Weight Watchers and decided that it was time for a redo. I might have added a bit more cheese because I was able to get more out of them. I call that a win-win.
As of now, I do not add nutritional facts to my recipes due to the fact that different products can alter the outcome. Feel free to calculate on your own.
Bring water to a boil in a large pot. Add the florets and let it cook for 15 minutes or until tender. Drain the cauliflower and place in a large bowl.
Drain the cauliflower and place in a large bowl. Using a potato masher or hand mixer start to mash up the cauliflower. Add the rest of the ingredients and stir well so that everything is mixed up.
Heat a griddle or skillet on med/high heat.
Using your hands cup some mixture into your hands about a 1/4 cup to 1/3 cup and make into a ball. Then mash down slightly and place down on griddle. Cook 3-4 minutes on each side.
Pancakes will be delicate so be careful when flipping.
Top with sour cream.