Secret Ingredient Cauliflower Breakfast Pancakes

Pulse cauliflower in a food processor for about 15 seconds until it forms a rice-like consistency. Microwave on high for about 1 minute until tender, then add back to food processor along with 2 Tbsp water. Blend until smooth.
In a small bowl, combine and uniformly mix flour, baking powder, sweetener and salt.
In a large bowl, whisk together almond milk, egg, vanilla extract and cauliflower puree.
Add dry ingredients into wet, and stir gently to combine, pressing along the side of the bowl to remove large clumps. Don’t over-mix.
Heat a large nonstick skillet on medium-low and spoon out about 2½ Tbsp mixture on it (2-3 pancakes on one skillet at a time).
Cook for about 3 minutes until large bubbles appear all over the pancake, and edges are dry.
Flip carefully and cook other side for 1 minute.
Remove from pan and repeat with remaining batter.
Keep pancakes warm in a 200°F oven, or warm them in a microwave for serving.
Serve warm with a tab of butter, walnuts and raisins!