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Makes
6 good sized pancakes
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
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Ingredients
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2 cups
cauliflower chopped
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1 cup
red onion diced
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1 cup
zucchini shredded
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1/3 cup
Italian parsley chopped
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2 tablespoons
olive oil
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2
eggs
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2 tablespoons
plain yogurt
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1 tablespoon
chipolte mustard
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1/4 teaspoon
truffle salt
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chopped chives for garnish
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smoked sea salt and pepper to finish
Directions
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Mix eggs, veggies, parsley, truffle salt in bowl.
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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.
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Mix mustard and yogurt. Garnish pancakes with yogurt mixture, chives, smoked salt and pepper.
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