Fluffy Cauliflower Pancake Recipe!
I knew my kids would eat these too, as anything that looks like a pancake gets eaten around here. It has almost 100% the RDA for Vitamin C per 1 cup. It’s high in fiber! Will keep those kids regular. It contains important antioxidants. It has been shown to promote cardiovascular health. You can take any homemade pancake mix, or store bought and mix in some pureed cauliflower to make this recipe. The trick is to get your cauliflower super smooth, just like baby food!
Whenever I add pureed vegetables to our foods, I usually blend it first with the other liquid ingredients. 1. 1 cup of cauliflower in a pressure cooker. 2. Added a few tablespoons of water and cooked it for 3 minutes (you can do this on the stove top too, the point is to get the cauliflower soft and cooked. 3. With 1 1/2 cups of the water used to cook the cauliflower, and the 1 cup of cauliflower, place in blender, and puree until smooth.
At this point, there is so many recipes you can add this to. We just displaced some of the liquid with our cauliflower and it mixed in perfectly. There were a few chunks of cauliflower left, which the kids weren’t thrilled about, but they still ate it! They turned out delicious, and it gave me a reason to use up some cauliflower from our fridge.
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Mix brown sugar, baking soda, baking powder and flour in a large mixing bowl. Once both bowls are thoroughly mixed, combine the wet and dry ingredients and stir just enough for the dry ingredients to become moist. Grease or line muffin tin and pour in mixture. Bake for about 20 minutes.
Warm up oatmeal until it's slightly warm. In a large mixing bowl, mix oatmeal, honey, water, and yeast. Mix it just enough to break up the oatmeal. Let it sit for about 15 minutes. Add salt and 2 cups flour to the mixture and stir thoroughly. Keep adding flour while stirring until the mixture becomes dough that just barely holds together. Knead the dough and add more flour as needed for about three minutes.
Cover and let sit for 20 minutes. Knead the dough again for about four minutes. When the dough's surface is smooth and not sticky, then you can stop kneading. Place the dough in a clean bowl with a little bit of oil in it. Turn the bowl so the entire surface of the dough is covered in oil. Cover bowl and let the dough rise until its size has doubled. Turn it out on a floured surface and punch it down.
Shape into 2 loaves. Preheat oven to 375 degrees. Bake for 30 minutes or until it sounds hollow when you tap it. Use beater to mix butter and sugar. Beat for about 1 minute on medium speed. Add eggs, vanilla, and molasses to the mixture and mix with a wooden spoon.
Now put in the remaining ingredients and stir until until they are just combined. Fill the muffin cups about 2/3 of the way full and bake for 10 minutes or until golden brown. Makes about 24 muffins. Put butter into a medium saucepan and heat it over medium heat. Tilt the pan so all of it gets coated with butter. Pour 1/4 cup of the batter into the pan.
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