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Cauliflower and Green Onion Pancakes

April 12, 2011


Don’t close this window!

It sounds weird but if you make these pancakes…..I promise, you’ll thank me.

I went for a haircut (the first one in 6 months) and my hairdresser was speaking like zis.   “Why you wait so long for za hair cut?”   “Zis is ze reason why I must spend so much muscle to brush all of your very much hair!”

She is from a very small country off the coast of Africa in the Indian Ocean called Mauritius.  French-speaking, but not Quebec french, closer to Paris francaise wiz ze zis and ze zat!     So to distract her from my huge mane of knots, I pretty much grilled her with questions about their diets.

I could tell instantly that she loved to cook because told me 5 recipes (in detail) without taking a breath and I desperately tried to store it somewhere in the smart side of my brain.   I don’t know if the left or right hemispheres keep information differently but by the time I got home…..they were gone.   Mauritians are highly influenced by the Indian culture and love their curries, chutney’s and pickles.  My favourite!

damn brain of mine.

From 5 different recipes, my scattered memory came up with the following.  I suspect I’m missing a few ingredients and I know for a fact the Mauritians do not call these pancakes, but I did my best.     I think my friend the hairdresser would approve.

The reason I love cooking with Besan flour: Chickpea flour, also known as besan, garbanzo flour or gram flour — not graham — is a wheat-free flour alternative made from lightly roasted, dried and ground garbanzo beans or chickpeas. Indian markets and/or health food stores are the best places to find this legume-based flour. It is high in carbohydrates and protein, contains some fat and is gluten-free. This nutrient-rich flour is a food source of many vitamins and minerals as well as dietary fiber.

Cauliflower and Green Onion Pancakes

2 cups besan flour (chickpea flour found in all health food stores)

2 cups buttermilk (non dairy milk would work as well)

2 tsp cumin

1 tsp salt

1 tsp paprika

1 tsp chili powder

2 cloves of garlic minced

1 1/2 cups finely chopped raw cauliflower

3/4 cups chopped green onions


In a large bowl whisk the flour and buttermilk until smooth.   Add the rest of the ingredients and mix well.  You can let this mixture sit for up to 4 hours in the fridge and quickly make the pancakes right before serving.   They’re best fresh off the griddle

These are so delicious!  I served them with a bit of ricotta but sour cream, hot sauce, Dijon mustard, any chutney or salsa would work perfectly.    You could even use these for veggie burger buns……I have a gazillion ideas…..which I’ll probably forget by tomorrow.

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