Quantcast
Breakfast Side Dishes Snacks

Easy (Grain Free) Root Vegetable Pancakes

Easy (Grain Free) Root Vegetable Pancakes

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. My favorites are celery root/potato and turnip.

If you are on GAPS or other gut healing 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 Pancakes
Yields 10
An easy, versatile, nutritious, allergen-free pancake for breakfast, snacks... anytime!
Write a review
Print
Ingredients
  1. 5 medium sized potatoes OR 4-5 small turnips OR 2-4 medium rutabagas/celery roots (about 10 cups of shredded root vegetables)
  2. 1/2 to 1 medium onion, to taste
  3. 2 pasture raised eggs, beaten
  4. Several pinches of sea salt
  5. Other seasonings, to taste (parsley, garlic, chives, chile powder, cumin, etc.)
  6. 4 Tbsp. coconut oil, butter, schmaltz, bacon grease, or pastured lard
Instructions
  1. If you are using rutabaga, celery root or butternut squash, peel them thoroughly before grating.
  2. 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.)
  3. Salt the shreds and let sit for 10 minutes. The veggies will "sweat" a bit.
  4. Use your hands to put the shredded veggies into a nut milk bag, bundle of cheesecloth or fine sieve. (I find using a nut milk bag to be easiest.)
  5. Squeeze as much liquid out of the veggies as you can so the shreds are as dry as possible.
  6. Place the dried shreds into a bowl and add 2 beaten eggs and seasonings.
  7. Mix thoroughly with your hands to separate and coat all the shreds in the egg.
  8. Heat a skillet to medium heat and melt about 1/8 inch of coconut oil, butter, schmaltz (chicken fat) bacon grease or lard into it.
  9. 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.
  10. Cook till golden brown, then flip and cook the other side.
  11. Keep finished pancakes in a warm oven until you are ready to serve them.
  12. These pancakes go great with yogurt, sour cream or homemade applesauce, and they also freeze and reheat well too.
Tools
  1. Food processor with shredder disk
  2. Fine sieve, cheesecloth or nutmilk bag (where to find a nutmilk bag online)
  3. 10" or 12" skillet
Small Footprint Family http://www.smallfootprintfamily.com/
Recommended for This Recipe

14 Comments

Click here to comment. (Please note our comment policy. Comments close after 365 days.)
  • Thanks for introducing another way of cooking pancakes. I love pancakes until now it reminds me of my childhood days when my mama usually prepare it for my snacks, quite nostalgic here. We can always try to shape it up to look attractive for the kids right? I can always relate with little ones since I myself is a child at heart who loves to enjoy along with kids.I find it nutritious and more delightful eating vegetable at the same time.

  • What a fun recipe, I can’t wait to try this! Happy Thanksgiving!
    Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    We have a great collection of recipes going to get us ready for menu planning! Hope to see you this Thursday for another Gluten Free Fridays link up! It will be live at 7:05 eastern US time. Cindy from vegetarianmamma.com

  • Wishing you and your family a very Happy and Blessed Thanksgiving. Thank you so much for sharing with Full Plate Thursday and hope to see you soon!
    Miz Helen

  • Yum! I love making these. I’ve recently had to start making these because my toddler got picky all of a sudden and won’t touch any veggie but peas! *Sigh.* So frustrating! But because these get crunchy, he tears them up and I’m happily smiling (inside… so not to make a big deal).

    So easy and so delicious!

    • This is the only way my 4 year old will touch root veggies, too! And I love using untraditional veggies that have a lot of nutrition, like rutabaga and parsnips. Thanks for commenting!

  • I don’t know how to copy your recipe except by hand –> not doing that. Please let me know if there is another way.

    Even leaving a comment is difficult – difficult to edit.

    Thanks,

GET THE NEWSLETTER!

Meal Plans, Customized for YOU

Want to eat healthier? Going Paleo, Gluten-Free, or Vegetarian? Putting a healthy, delicious, home-cooked dinner on the table has never been easier than with the totally personalized RealPlan meal planning app! Learn more »



Pin323
Share81
Yum2
Stumble1
Tweet

Interested in Green Living, Natural Health & Gardening?

Subscribe to our monthly newsletter and never miss an article, recipe or special offer!

You have Successfully Subscribed!