Cauliflower Pancakes
Alt.support.diet.low-carb/BronBarry/1998

1 cup small cauliflower florets 5.6g
1/4 small onion 1.2g
1 tsp baking powder 2.0g
1 Tbsp soy flour 0.5g
1 egg.6g
1 tsp minced chives
three grinds black pepper
Total 9.9g

Put the cauliflower and the onion in the food processor and process until very finely chopped (around the coarseness of matzah meal is about right...). Mix with the other ingredients.

Heat a no-stick frying pan over med-high heat. Add a small amount of oil to the pan (warning: butter does not work - the pancakes tend to fall apart if you use butter; bacon fat is okay, but I prefer peanut oil). Put 1/8 of the batter in the pan. Press it down just a little bit.

Cook it until the bottom is on the dark edge of golden brown. Do not try to turn it until the first side is completely cooked!

When you like the shade of the first side, turn it over and cook the second side.

You can certainly cook more than one pancake at the same time. You can also double the recipe with no problems at all.

Serve with sour cream. If you want to salt them, do it after they are cooked; salting them before they are cooked draws water out of the vegetables and dilutes the batter.

Makes eight medium-sized pancakes, at 1.2g each