Bran and cauliflower pancakes
4 servings
60 minutes
Pancakes with bran and cauliflower are a light and healthy dish that combines the tenderness of cabbage with the nutritional value of bran. Cauliflower, known for its mild nutty flavor, serves as an ideal base for these airy pancakes. Combined with garlic and chili pepper, the dish gains spicy notes, while the bran adds texture and improves digestion. This is a modern take on traditional Russian pancakes adapted for a healthy diet. The pancakes are cooked without oil in a pan, making them lower in calories. They are perfect for a light dinner or a healthy snack and can be served with sour cream or yogurt sauce to enhance their soft flavor and appetizing texture.
1
Clean the cabbage from leaves, wash well in running water, and divide. Steam for 30 minutes.
- Cauliflower: 1 head
2
Peel the garlic, wash it, and cut into rings. Wash the chili pepper and chop it.
- Garlic feathers: 1 bunch
- Chili pepper: to taste
3
Divide the cooled cabbage into two parts: blend one part with a blender and chop the other finely with a knife. Mix together.
- Cauliflower: 1 head
4
Beat the eggs into the cabbage mixture, add greens and pepper, bran, spices, and vegetable oil. Mix well.
- Chicken egg: 3 pieces
- Wheat bran: 1 tablespoon
- Chili pepper: to taste
- Vegetable oil: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
5
Fry in a non-stick pan without oil, making sure to cover it with a lid! (this will help the protein set inside the pancake and prevent it from falling apart when you flip it).