Cast Iron

Cauliflower Zucchini Pancakes with Chipolte Mustard Yogurt

by:
April  2, 2014
Author Notes

It is STILL snowing in Utah and it is April 2. So, I had to make this for breakfast, and it is yum. —aseraina

  • Makes 6 good sized pancakes
Ingredients
  • 2 cups cauliflower chopped
  • 1 cup red onion diced
  • 1 cup zucchini shredded
  • 1/3 cup Italian parsley chopped
  • 2 tablespoons olive oil
  • 2 eggs
  • 2 tablespoons plain yogurt
  • 1 tablespoon chipolte mustard
  • 1/4 teaspoon truffle salt
  • chopped chives for garnish
  • smoked sea salt and pepper to finish
In This Recipe
Directions
  1. Mix eggs, veggies, parsley, truffle salt in bowl.
  2. Heat 1 tbsp olive oil in cast iron skillet. After heated, add apx 1/2 cup mixture to pan--making 3 nice piles. Cook pancakes in 2 batches with olive oil.
  3. Mix mustard and yogurt. Garnish pancakes with yogurt mixture, chives, smoked salt and pepper.

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