Ingredients
12
12 servings
- •1 tablespoon coconut oil
- •1 teaspoon olive oil
- •2 cups grated cauliflower
- •2 tablespoons finely chopped onion
- •1 clove garlic, minced
- •1 cup 1% cottage cheese, drained
- •¼ cup egg whites
- •1 tablespoon hot pepper sauce (such as Frank's RedHot®), or to taste
- •2 teaspoons dried parsley
- •1 teaspoon dried oregano
- •¼ teaspoon garlic powder
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with coconut oil.
- Heat olive oil in a skillet over medium heat. Add cauliflower, onion, and garlic. Cook and stir until cauliflower is slightly translucent and garlic and onions are soft, 6 to 8 minutes. Place in a bowl and let cool.
- Place cottage cheese, egg whites, hot sauce, parsley, oregano, and garlic powder in a blender; blend until smooth. Pour into the bowl of cauliflower mixture; mix completely. Spoon mixture evenly into the greased muffin cups and press down so pancakes are even and flat.
- Bake in the preheated oven until edges and tops are golden and crispy, about 30 minutes.
Nutritional Facts
Per 12 servings
- Calories: 41
- Carbohydrate: 2g
- Fat: 2g
- Fiber: 1g
- Protein: 3g
- Sugar: 1g
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