Root Vegetable Pancakes
Compliments of The Wholelife Nutrition Cookbook
Serve these hearty pancakes with a tofu scramble and a green smoothie (made with Red Dog winter greens!) for a nutrient and energy-packed breakfast. I like to use my
food processor for these; first I mince the onion with the “s” blade, then I put in the grating disc and grate the vegetables. It only takes a minute or two to do all this. To
get the pancakes on the table faster, try cooking them in 2 or 3 skillets at once!
Makes 5-7 pancakes
1 small onion
1 small yam, peeled and grated
2 medium red potatoes, grated
1 parsnip, grated
1 medium carrot, grated
1/4-1/2 brown rice flour or sorghum flour
1 teaspoon dried thyme
1/2 teaspoon sea salt
1 tablespoon dulse (a type of seaweed) flakes, optional
extra virgin olive oil for cooking
Place the minced onion and the grated vegetables into a large bowl. Add the brown rice flour, dried thyme, salt and dulse flakes; mix well.
Heat a medium sized skillet over medium heat. Form the mixture into thin patties with your hands. They will fall apart when raw, but when cooked the starches will
be released and they will hold together.
Add some olive oil and one or two patties to the heated skillet. Cover the skillet with a lid and cook for approximately 5 minutes, then flip, cover, and cook for
another 5 minutes. Place onto a serving platter. Add a little more olive oil to the pan for each batch you cook. You may need to adjust the temperature to prevent