Root Vegetable Pancakes
These root vegetable pancakes are full of flavor and fresh veggies.
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
