Ingredients

• 1 tablespoon coconut oil
• 1 teaspoon olive oil
• 2 cups grated cauliflower
• 2 tablespoons finely chopped onion
• 1 clove garlic , minced
• 1 cup 1% cottage cheese , drained
• 0.25 cups egg whites
• 1 tablespoon hot pepper sauce , such as Frank's RedHot®
• 2 teaspoons dried parsley
• 1 teaspoon dried oregano
• 0.25 teaspoons garlic powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with coconut oil.
2. 2 Heat olive oil in a skillet over medium heat. Add cauliflower, onion, and garlic. Cook and stir until cauliflower is slightly translucent and garlic and onions are soft, 6 to 8 minutes. Place in a bowl and let cool.
3. 3 Place cottage cheese, egg whites, hot sauce, parsley, oregano, and garlic powder in a blender; blend until smooth. Pour into the bowl of cauliflower mixture; mix completely. Spoon mixture evenly into the greased muffin cups and press down so pancakes are even and flat.
4. 4 Bake in the preheated oven until edges and tops are golden and crispy, about 30 minutes.

Nutrition per serving