Go Back
+ servings
Root vegetable cakes on a plate
Print

Root Vegetable Pancakes

These root vegetable pancakes are full of flavor and fresh veggies.
Course Side Dish
Cuisine American
Keyword Pancakes, Vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Calories 119kcal
Cost $.42 per serving

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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