REPLACE BREAD! Almost ZERO CARBS, Only 3 INGREDIENTS - Easy, Cheap, Delicious and Healthy

Ingredients

• 1 cup Mozzarella Cheese (grated; provides elasticity and protein)
• 2 cups Cauliflower (finely grated; can substitute broccoli, chayote, carrot, or zucchini (drain excess moisture))
• 1 Egg (large, room temperature; binds the mixture)
• 1/2 teaspoon Paprika (adds mild flavor and color)
• 1/2 teaspoon Oregano (dried)
• 1/2 teaspoon Garlic Powder (adds savory depth)
• pinch Salt (adjust based on cheese sodium content)
• 1 teaspoon Olive Oil (for greasing the pan; use extra‑virgin for flavor)

Instructions

1. Grate the mozzarella

   Place the mozzarella in a box grater and grate until you have about 1 cup of shredded cheese.

   Time: PT5M

2. Grate the cauliflower

   Wash the cauliflower, remove the leaves, and grate the florets finely until you have roughly 2 cups. If using zucchini, squeeze out excess water with a pinch of salt before adding.

   Time: PT5M

3. Combine ingredients

   In a mixing bowl, combine the grated mozzarella, grated cauliflower, egg, paprika, oregano, garlic powder, and a pinch of salt. Mix until a cohesive batter forms.

   Time: PT3M

4. Heat the pan and grease

   Place a non‑stick frying pan on the stove over medium heat. Add 1 tsp olive oil and swirl to coat the surface.

   Time: PT2M

   Temperature: medium heat

5. Cook the pancake

   Spoon a portion of the batter into the pan, using a spatula to spread it into a thin, pancake‑like shape. Cover the pan with a lid and cook for about 5 minutes, or until bubbles form on top and the underside is golden.

   Time: PT5M

   Temperature: medium heat

6. Finish and repeat

   Remove the cooked pancake with a spatula, place on a plate, and repeat with the remaining batter. Serve warm with your favorite spreads or toppings.

   Time: PT3M

Nutrition Facts

Calories

380

Protein

22g

Carbohydrates

8g

Fat

26g

Fiber

3g