Veggie Pancakes

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. 

What you’ll need:

• Sweet potato
• Onion
• 1 or 2 cloves garlic
• Beet, red or golden
• Parsnip
• Carrot
• Daikon radish
• 2 eggs
• 1 tea. Celtic sea salt
• 1/4 tea. black pepper
• 3 tbsp. Eikcorn flour
• Quality fat like olive oil, butter or lard

Directions:

1. Peel sweet potato, onion, and garlic
2. Scrub or peel the rest of the vegetables, I scrub
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
5. Mix well
6. Heat a large frying pan to medium and add oil to prevent sticking, use more as needed.
7. Scoop no more than a 1/4 cup of mixture and flatten out
8. Cook until brown about 3 minutes per side, flip and brown

Serve plain or with sour cream or pimii cream.

You can get creative with this dish.

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

Post your favorite combination for making veggies pancakes so we all can try them.