Start off by processing cauliflower florets in your food processor or blender until the cauliflower resembled very fine rice or couscous. In a large mixing bwol, combine the minced cauliflower with cheddar cheese, mozzarella cheese, chopped chives, eggs, breadcrumbs and salt until you get a homogeneous mixture. Allow the mixture of chill in the refrigerator for at least 10 minutes, before forming around 8 large balls of batter with your hands.
Heat up some coconut oil in a large non-stick skillet over medium-high heat, then evenly distribute four balls of batter in the skillet, before using a spatula to press down on the balls and flatten them into patties. Allow the patties to cook for around a minute until the bottom side is golden brown, before gently flipping them over with a spatula and allowing them to cook for another 30 seconds or so until the underside is also golden. Once all the batter has been used up and the pancakes are ready, garnish them with fresh chopped chives and savor every bite!