These rich, buttery, keto pancakes totally wow hash brown fans. They’re delicious by themselves, with a dollop of sour cream and a salad, or served with protein-rich fried eggs and crispy bacon.
March 19 2016 recipe by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Appetizer, Breakfast, Meal, Side dish
These rich, buttery, keto pancakes totally wow hash brown fans. They’re delicious by themselves, with a dollop of sour cream and a salad, or served with protein-rich fried eggs and crispy bacon.
USMetric
4 servingservings
Ingredients
- 1 lb 450 g cauliflower
- 3 3 eggeggs
- ½ (2 oz.) ½ (55 g) yellow onion, gratedyellow onions, grated
- 1 tsp 1 tsp salt
- 2 pinches 2 pinches pepper
- 4 oz. 110 g butter, for frying
This recipe has been added to the shopping list.
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Making low carb simple
Instructions
Rinse, trim and grate the cauliflower using a food processor, or grater.
Add cauliflower to a large bowl. Add remaining ingredients and mix. Set aside for 5–10 minutes.
Preheat the oven on low heat. In a large, non-stick skillet over medium heat, melt a generous amount of the butter.
Place 3-4 scoops (1 scoop, per pancake) of the grated cauliflower mixture in the frying pan, and flatten them carefully until they measure about 3–4 inches (7.6-10 cm) in diameter.
Fry for 4–5 minutes per side, or until lightly browned. Transfer the first batches of pancakes to a baking dish, and place in the oven to keep warm, while making more batches. Add butter to the skillet when needed, and adjust the heat to prevent burning. (Remember — patience is a virtue — if you flip the pancakes too soon they may fall apart!)
Tip
Feel free to bump up the protein by serving these with two fried eggs and a few slices of Canadian bacon.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
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98 comments
- 2 comments removed
53
Inka
February 9 2019
I made these for the first time today, and well, as comment 27 says, use the full amount of butter, fry longer on first side, and a little of medium heat, Wallah!. turn well without breaking too. It is easier if one can use a Kenwood Grater or food processor like I have, and so a no-fuss quick lunch with a little fried chicken strips on the side. Light, crispy, and yes, like the German potato cakes.
54
HejDuke
February 11 2019
The recipe adjusts based on the desired servings; see the drop-down. great feature!
I tried with bag/frozen cauliflower, works just fine. Inka offers good cooking advice. I also eat these cold the next day, plain, or with 1/2 an avocado, sliced. Delicious. Great hot with some eggs and bacon.55
Joe Ayoub
February 26 2019
I notice a lot of recipes use cheese, how does this diet affect someone with High cholesterol?
Replies: #56, #61
56
Reply to comment #55 by Joe Ayoub
Kristin Parker Team Diet Doctor
February 27 2019
I notice a lot of recipes use cheese, how does this diet affect someone with High cholesterol?
Here is our comprehensive guide to saturated fat - https://www.dietdoctor.com/low-carb/saturated-fat
Reply: #76
57
Sara B.
March 9 2019
Wow I didnt know that there was a recipe for this ive been making these for a while and love them. I'm glad everyone can enjoy these as well.
58
Claudia
March 25 2019
This was really delicious. Thanks.
59
kathryn
April 9 2019
I LOVE these. I followed the recipe for 4 as given, except I added 3 chopped shallots instead of yellow onion. Very good :)
Reply: #60
60
Reply to comment #59 by kathryn
Kristin Parker Team Diet Doctor
April 9 2019
I LOVE these. I followed the recipe for 4 as given, except I added 3 chopped shallots instead of yellow onion. Very good :)
Thanks for the great review! Glad you enjoyed them.
61
Reply to comment #55 by Joe Ayoub
Tom
April 21 2019
Expect your cholesterol to drop. Counter intuitive I know but I speak from personal experience
62
Jessica Frazier
May 10 2019
Put 2-3 tablespoons each of olive oil and butter in a skillet. Melt over medium heat. Add 4-5 tablespoons of Italian season ed breadcrumbs and stir to mix. Add 2-3 cups of cauliflower and stir in well coating all. Stir in 1/2 cup of parmesan finely shredded. Stir all to coat cauliflower well. Adjust salt to desired amount. Sorry but I don't have the nutritional information.
Replies: #66, #107
63
Jam
May 23 2019
What do recommend someone who has had their gallbladder removed and thus don't have bile stored to process a high fat diet? I'm also a thin type 1.5 diabetic on insulin... Thanks!
Reply: #64
64
Reply to comment #63 by Jam
Kristin Parker Team Diet Doctor
May 23 2019
What do recommend someone who has had their gallbladder removed and thus don't have bile stored to process a high fat diet? I'm also a thin type 1.5 diabetic on insulin... Thanks!
Most people without a gall bladder can handle the higher fat of keto. If you have trouble, you can ask your pharmacist for digestive enzymes. Being on insulin, make sure and keep an eye on your blood sugar levels and work with your doctor for any necessary adjustments to medication.
65
Lauren
May 27 2019
Tasty!! I added a couple of cloves of garlic and some parmesan. Made them extra delicious, will cook again.
66
Reply to comment #62 by Jessica Frazier
Mosey
June 14 2019
Breadcrumbs aren't keto.
67
Rebecca
June 25 2019
The second time I made these I added a tablespoon of psyllium husk and they held together so much better.
Reply: #74
68
andrew
June 27 2019
The photo had me drooling. I'm making these for sure.
69
Rob
July 3 2019
Perfect and easy, thanks for this recipe!
70
Tina
July 24 2019
I am going to add this to sausage dutch oven meal I found to cook outside to keep the house cool this weekend.
71
Momotaz Islam
August 10 2019
I am fasting today, but made the batch. I added all the indgredients, but added some spinach, spring onions, coriander and spice, such as tumeric, red chilli and mixed powder. I have no idea how they will taste but will find out in about 2 and half hours. Not going to use butter, but olive oil for fry. Hopefully they taste great.
72
Christina
August 11 2019
These came out great! I added parmesan cheese, onion powder, and dried chives. They definitely needed to be cooked a little longer. I would try and squeeze the excess moisture out next time. They fell apart a little but tasted great with some seasoning!
73
Autumn
August 15 2019
Has anyone tried freezing these? I'd like to make a big batch if they're ok after defrosting....
74
Reply to comment #67 by Rebecca
Tessa
October 18 2019
Thanks for that will try! I added some chilli flakes, ground cumin and coriander yum! They need to be well browned in my opinion.
75
Paul
January 16 2020
More of a question than a comment. Does anyone recommend draining the water from the cauliflower?
76
Reply to comment #56 by Kristin Parker
Eileen
January 17 2020
I can’t see the recipe that everyone is talking about 😕
miller2106
February 2 2020
Can cauliflower rice be used?
Reply: #78
78
Reply to comment #77 by miller2106
Kristin Parker Team Diet Doctor
February 3 2020
Can cauliflower rice be used?
We haven't tried this with pre-riced cauliflower but it should work well.
79
Coll1970
February 8 2020
Honestly I don't fry at all I spray parchment paper with olive oil and I back my hashbrowns and I love them. I add some spices, and flax seeds. They turn out awesome. I am not a fan of butter.
Replies: #103, #108
80
marykayking2020
February 10 2020
Could you cook these in a waffle iron?
Reply: #81
81
Reply to comment #80 by marykayking2020
Kristin Parker Team Diet Doctor
February 11 2020
Could you cook these in a waffle iron?
We have not tried these in a waffle iron, but that sounds promising!!
82
SuelynnH
February 18 2020
To Coll1970: How long did you bake them?
83
reddenice
May 28 2020
Mine turned out terrible, I think the temperature was too high and the butter burnt. Took too long to cook too. I am sure cooked the right way they are lovely but a thumbs down from me.
Reply: #84
84
Reply to comment #83 by reddenice
Crystal Pullen Team Diet Doctor
May 28 2020
Mine turned out terrible, I think the temperature was too high and the butter burnt. Took too long to cook too. I am sure cooked the right way they are lovely but a thumbs down from me.
The temperature on ranges can vary so much and you're right, the temperature is very important. If you want to try it again, go with slightly lower heat and perhaps try it with ghee rather than butter as it can stand higher heat.
85
saadia.karam
May 31 2020
For 1 person it says 282 Kcal while when we add up the macros it is 74. Can someone help me understand?
Also when we mention couple feedback to the DD team:
1- it will be helpful to have the ingredients in grammes vs the proportion, 3/4 of an egg can be different depending the size we chose, same for the veggies
2- when we suggest to have sour cream with this dish, can you specify the total allowed not to mess-up with the macros?Thank you so much
Reply: #86
86
Reply to comment #85 by saadia.karam
Kerry Merritt Team Diet Doctor
May 31 2020
For 1 person it says 282 Kcal while when we add up the macros it is 74. Can someone help me understand?
Also when we mention couple feedback to the DD team:
1- it will be helpful to have the ingredients in grammes vs the proportion, 3/4 of an egg can be different depending the size we chose, same for the veggies
2- when we suggest to have sour cream with this dish, can you specify the total allowed not to mess-up with the macros?
Thank you so muchRemember that butter is about 200 calories per ounce (which would be about 28 grams).
To change the ingredients to grams, simply switch the toggle from US to Metric. (This is located beside the number of servings.)
As far as add-ons, such as sour cream, you just want to be sure the carb count works with your low-carb plan.87
Cristi
June 20 2020
I read through all the comments before trying these and took lots of suggestions! I added in a tbsp of psyllium powder to help them stick more, added 2 tbsp of grated parmesan, and used 1 tbsp of onion powder in addition to the grated onion. After mixing, I left it to swell the full 10 minutes. Finally I cooked them in my waffle iron like a chaffle. OMG! I love potato pancakes and miss them so much, but these are such a close approximation! Dipped into sour cream they were absolutely delicious, and the waffle iron got them the perfect amount of brown and crispy. Will definitely be making these again!
Reply: #88
88
Reply to comment #87 by Cristi
Kerry Merritt Team Diet Doctor
June 20 2020
I read through all the comments before trying these and took lots of suggestions! I added in a tbsp of psyllium powder to help them stick more, added 2 tbsp of grated parmesan, and used 1 tbsp of onion powder in addition to the grated onion. After mixing, I left it to swell the full 10 minutes. Finally I cooked them in my waffle iron like a chaffle. OMG! I love potato pancakes and miss them so much, but these are such a close approximation! Dipped into sour cream they were absolutely delicious, and the waffle iron got them the perfect amount of brown and crispy. Will definitely be making these again!
Sounds great! So glad you enjoyed them!
89
ultravioletcool
July 13 2020
So… just to be clear the cauliflower is grated raw, not boiled first right? I'm looking forward to trying these.
Reply: #90
90
Reply to comment #89 by ultravioletcool
Kristin Parker Team Diet Doctor
July 14 2020
So… just to be clear the cauliflower is grated raw, not boiled first right? I'm looking forward to trying these.
You are correct! The cauliflower is raw. I hope you enjoy them!
91
Nicole Rose
July 26 2020
Is there a substitute for the egg or has someone made them with less egg?
Reply: #92
92
Reply to comment #91 by Nicole Rose
Kerry Merritt Team Diet Doctor
July 26 2020
Is there a substitute for the egg or has someone made them with less egg?
We haven't tested this recipe without eggs, and I'm unsure of a good substitute.
93
JillJackson
August 1 2020
I didn't have fresh califlower, but I had some leftover cali from dinner. I chopped it up drained it on a paper towel. I added some cheese to add stickiness since cooked cali would have more moisture. It was good. But it was delicious with mayo dipping sauce!
Reply: #94
94
Reply to comment #93 by JillJackson
Kerry Merritt Team Diet Doctor
August 1 2020
I didn't have fresh califlower, but I had some leftover cali from dinner. I chopped it up drained it on a paper towel. I added some cheese to add stickiness since cooked cali would have more moisture. It was good. But it was delicious with mayo dipping sauce!
Sounds great! Glad you enjoyed it!
95
Heidi
August 11 2020
The previous comment is right - it’s all about using the right amount of butter. I’ve made this before (a different recipe) and it’s turned out horribly. I followed this recipe exactly and they are delish. Yum!
96
Terry
August 17 2020
I still dont understand the serving size. Is a serving one hash brown with this recipe? Can’t wait to try these!
Reply: #97
97
Reply to comment #96 by Terry
Britta Patterson
August 17 2020
I still dont understand the serving size. Is a serving one hash brown with this recipe? Can’t wait to try these!
The instructions advise that each cake should be about 3-4" in diameter which will produce around 15-16 cakes. As this recipe is for 4 servings, this would divide into about 4 hash brown cakes per serving.
- 5 comments removed
103
Reply to comment #79 by Coll1970
Kathy
November 23 2020
What temp did you use and how long did you bake them? I would rather do this. Thanks so much.
104
Kim
April 24 2021
mind blowing!!!! measure out the butter - I made 4 pancakes (easier to divide), used my small frying pan and they filled them. Divided the butter into 4 portions and reapplied butter with each cake - set time for 5 minutes to cook first side and 4 minutes to cook second - these are bloody AMAZING!! We don't like brussel sprouts so we are subbing in these pancakes as the bottom layer instead of brussel sprouts for Brussel sprout/hamburger au gratin - just figuring out the carbs now. Ate the one that fell apart for breakfast (use the butter, cook longer) - the three left will easily line a 9x13 pan for our dinner meal!
Reply: #105
105
Reply to comment #104 by Kim
Kerry Merritt Team Diet Doctor
April 24 2021
mind blowing!!!! measure out the butter - I made 4 pancakes (easier to divide), used my small frying pan and they filled them. Divided the butter into 4 portions and reapplied butter with each cake - set time for 5 minutes to cook first side and 4 minutes to cook second - these are bloody AMAZING!! We don't like brussel sprouts so we are subbing in these pancakes as the bottom layer instead of brussel sprouts for Brussel sprout/hamburger au gratin - just figuring out the carbs now. Ate the one that fell apart for breakfast (use the butter, cook longer) - the three left will easily line a 9x13 pan for our dinner meal!
Sounds like a great idea!
106
Cheralyn
May 11 2021
I had trouble with this one. When I flipped they all broke apart. Ended up being more of a fried rice. Any suggestions?
107
Reply to comment #62 by Jessica Frazier
Susan T. Hawthorne
May 17 2021
Breadcrumbs aren't allowed
108
Reply to comment #79 by Coll1970
Susan Tilghman Hawthorne
May 17 2021
That interesting, how long do you bake them at what temp? 🙂
Honestly I don't fry at all I spray parchment paper with olive oil and I back my hashbrowns and I love them. I add some spices, and flax seeds. They turn out awesome. I am not a fan of butter.
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