Root Vegetable Pancakes
These root vegetable pancakes are full of flavor and fresh veggies.
Cost $.42 per serving
- 4 cups grated peeled potatoes
- 4 cups grated root vegetables (e.g. turnips, radishes, kohlrabi, parsnips, sweet potatoes)
- 1/2 cup diced onion
- 4 eggs
- 1/3 cup gluten-free flour
- 2 tsp salt
- 1 tbs avocado oil or olive oil
Place the grated and diced vegetables in a large bowl.
Place a dry, non-fuzzy dish towel on the counter. Dump the vegetables onto the dish towel. Wrap it up and squeeze out as much liquid as possible. Repeat with another dish towel.
In the large bowl, mix together the eggs, flour, and salt. Add the dry vegetables to the bowl and stir to coat.
Heat a large, well-seasoned skillet over medium heat. Add the avocado oil. Shape 1/4 cup of batter into a patty and place it on the hot skillet. I use my hands to shape the patties. Repeat with the remaining batter.
Cook for 4-5 minutes on each side, until evenly browned. Serve warm.
Calories: 119kcal | Carbohydrates: 20g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 420mg | Potassium: 485mg | Fiber: 4g | Sugar: 3g | Vitamin A: 79IU | Vitamin C: 16mg | Calcium: 49mg | Iron: 3mg