These rich, buttery, <a href="https://www.dietdoctor.com/low-carb">low-carb</a> pancakes totally wow hash brown fans.
3 medium egg
1 Rinse, trim and grate the cauliflower using a food processor or grater.
2 Add cauliflower to a large bowl. Add remaining ingredients and mix. Set aside for 5–10 minutes.
3 Melt a generous amount of butter or oil on medium heat in a large skillet. The cooking process will go quicker if you plan to have room for 3–4 pancakes (about 3–4 inches each) at a time. Use the oven on low heat to keep the first batches of pancakes warm while you make the others.
4 Place scoops of the grated cauliflower mixture in the frying pan and flatten them carefully until they measure about 3–4 inches in diameter.
5 Fry for 4–5 minutes on each side. Adjust the heat to make sure they don’t burn. Remember — patience is a virtue — if you flip the pancakes too soon they may fall apart!