Easy Root Vegetable Pancakes (Gluten Free, Paleo, Vegetarian)

root vegetable pancakes on a plate on a brown placemat next to whole potatoes and parsley

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There’s nothing like a fried, root vegetable pancake to fill you up and bring you comfort. Whether you make these pancakes with potatoes for a traditional latke, or use shredded turnips, rutabaga, celery root, parsnips, sweet potato, or even butternut squash, this recipe definitely fills the belly and warms the heart—without grains, gluten, dairy or nuts.

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 vegetables 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.

Other Root Vegetable Recipes

root vegetable pancakes on a plate on a brown placemat next to whole potatoes and parsley

Easy Root Vegetable Pancakes

Whether you make these pancakes with potatoes for a traditional latke, or use shredded turnips, rutabaga, celery root, parsnips, sweet potato, or even butternut squash, this recipe definitely fills the belly and warms the heart—without grains, gluten, dairy or nuts.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Course: Side Dish, Snack
Cuisine: GAPS, Gluten Free, Paleo, Vegetarian
Approx. Cost: $8
Servings: 12 pancakes
Calories: 106kcal

Ingredients
 
 

  • 5 medium sized potatoes , OR 4-5 small turnips OR 2-4 medium rutabagas/celery roots (about 10 cups of shredded root vegetables)
  • 1/2 to 1 medium onion, to taste
  • 2 pasture-raised eggs, beaten
  • 1 tsp sea salt, or to taste
  • herbs and seasonings, to taste (parsley, garlic, chives, chile powder, cumin, etc.)
  • 4 Tbsp. refined coconut oil, OR butter, avocado oil, schmaltz, bacon grease, pastured lard, etc.

Instructions
 

  • If you are using rutabaga, celery root or butternut squash, peel them thoroughly 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.)
  • Salt the shreds and let sit for 10 minutes. The veggies will “sweat” a bit.
  • 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.)
  • Squeeze as much liquid 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 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) bacon grease 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 cranberry or applesauce, and they also freeze and reheat well too.

NUTRITION

Calories: 106kcalCarbohydrates: 12gProtein: 3gFat: 6gSaturated Fat: 5gCholesterol: 27mgSodium: 213mgPotassium: 383mgFiber: 2gSugar: 1gVitamin A: 40IUVitamin C: 10.5mgCalcium: 32mgIron: 3mg

ECO FOOTPRINT