Easy (Grain Free) Root Vegetable Pancakes
I think there’s nothing like a fried, shredded vegetable pancake to fill you up and bring you comfort. This recipe definitely fits the bill—without grains, gluten, dairy or nuts.
You can make these pancakes with potatoes for a traditional latke, or use shredded turnips, rutabaga, celery root, parsnips, sweet potato, yam, or even butternut squash for a more nutritious, GAPS-legal and Paleo-friendly variation.
If you are on the GAPS or anti-candida diet, these pancakes are a great way to make sure you’re getting enough carbs without consuming the grains or fruit sugars that make your health issues worse.
After you make these a couple of times, you will quickly memorize the ratio of shredded root veggie to onion to egg, and you’ll find the seasonings you like best, too. Then it will be easy to whip up some pancakes any time, with whatever root veggies you have on hand, without a recipe.
Easy Root Vegetable Pancake Recipe
Makes 10-12 pancakes
- Food processor with shredder attachment or Box grater
- Nut milk bag, cheesecloth or fine sieve
- 10″ or 12″ skillet
- 5 medium sized potatoes OR 4-5 small turnips OR 2-3 rutabagas/celery roots (about 10 cups of shredded root vegetables)
- 1/2 to 1 medium onion, to taste
- 2 pasture raised eggs, beaten
- Sea salt
- Other seasonings, to taste (parsley, garlic, chives, chile powder, cumin, etc.)
- 4 Tbsp. coconut oil, butter, schmaltz or pastured lard (where to find online)
- If you are using rutabaga, celery root or butternut squash, peel them before grating.
- In the food processor, grate/shred the root veggies and the onion together for a total of about 10 cups of shreds. (You can obviously use a box grater for this, but I think it’s exhausting and time consuming.)
- Use your hands to put all the freshly shredded veggies into a nut milk bag, bundle of cheesecloth or fine sieve. (I find the nut milk bag easiest.)
- Squeeze as much water out of the veggies as you can so the shreds are as dry as possible.
- Place the dried shreds into a bowl and add 2 beaten eggs, salt and seasonings.
- Mix thoroughly with your hands to separate and coat all the shreds in the egg.
- Heat a skillet to medium heat and melt about 1/8 inch of coconut oil, butter, schmaltz (chicken fat) or lard into it.
- With your fingers, grab a small “nest” of shredded veggies and place it onto the hot, oiled skillet. You should be able to fit at least four “nests” onto the skillet. Press them flat into pancakes with your spatula.
- Cook till golden brown, then flip and cook the other side.
- Keep finished pancakes in a warm oven until you are ready to serve them.
- These pancakes go great with yogurt, sour cream or homemade applesauce, and they also freeze and reheat well too.
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