Veggie Pancakes

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Instead of making traditional potato pancakes, take a walk on the wild side. Create a flavor-packed root vegetable pancake that will blow your socks off. 

Ingredients

• sweet potato
• onion
• 1 or 2 cloves garlic
• beet, red or golden
• parsnip
• carrot
• daikon radish
• 2 eggs
• 1 tsp unrefined sea salt
• 1/4 tsp black pepper
• 3 Tbsp organic sprouted flour (or organic unbleached flour) 
• quality fat like olive oil, butter or lard

Instructions

1. Peel sweet potato, onion, and garlic.
2. Scrub or peel the rest of the vegetables. 
3. Shred veggies using a food processor with a shredding disc.
4. Using a large bowl, mix shredded vegetables with eggs, salt, pepper and flour. Mix well.
5. Heat a large frying pan to medium and add fat to prevent sticking. Use more as needed.
6. Scoop no more than a 1/4 cup of mixture and flatten out.
7. Cook until brown, about 3 minutes per side, flip and brown. 
8. Serve plain, or with sour cream or piima cream.

Get Creative – Change up the Ingredients

• add a turnip
• use only sweet potatoes, Yukon potatoes, onion and garlic
• add some zucchini to lighten up the pancakes
• remove some of the veggies in the ingredient list
• use a larger amount of some vegetables and less of others
• add some herbs

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