With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the cauliflower on the baking sheet. Drizzle with the oil and season with salt and pepper. Bake for 20 minutes or until nicely browned. Let cool completely.
In a bowl, combine the cauliflower, pecans, cheese and parsley. Set aside.
In a pot of simmering water, carefully add the eggs with a spoon. Cook for 6 minutes. Remove the eggs from the pot, keeping the cooking water (see note). Rinse the eggs under cold running water for at least 1 minute. Gently peel the eggs. Set aside.
In a bowl, combine all of the ingredients, except for the pesto.
In a large, lightly buttered non-stick skillet over medium heat, cook 4 pancakes at a time, using about 2 tbsp (30 ml) of batter for each pancake. Flip the pancakes when bubbles start to form on the surface. Set aside on a plate and keep warm.
Place 2 pancakes on each serving plate. Spread each one with pesto and cover with the cauliflower salad. Cut the eggs in half and place a half on each pancake.
You can reheat the eggs by placing them in the hot cooking water for a couple of seconds. We recommend soft-boiled eggs, but poached eggs are equally delicious.