Savory Vegetable Pancakes
|I love savory pancakes- shredded veggies add so much flavor.|
|Savory vegetable pancakes.|
Savory Vegetable Pancakes Recipe
1/4 cup GF buckwheat flour
1 tablespoon tapioca or potato starch
1/4 teaspoon baking powder
1 free range organic egg, beaten
1/4 teaspoon xanthan gum (helps it stick together)
1/2 teaspoon sea salt
1 teaspoon thyme or savory
1/2 teaspoon nutmeg
Ground pepper, to taste
1 teaspoon minced garlic
1/4 cup plain hemp, nut or rice milk, as needed
3 carrots, peeled, grated
1 medium gold potato, peeled, grated
1 medium sweet potato, peeled, grated
1 cup thinly shredded green cabbage
4 scallions, sliced, white and some of the green section
Light olive oil, for frying
In a bowl stir together the buckwheat flour, tapioca starch, baking powder, egg replacer, xanthan gum, sea salt, thyme, nutmeg, pepper, garlic. Add in 1/4 cup hemp milk and stir to combine. If the batter is very thick, add a small amount of hemp milk to thin- you want enough moisture to make the batter coat the shredded vegetables.
Keep warm in the oven till serving, if you need to.
Makes about 12 pancakes.
Serve with a dollop of horseradish sour cream or yogurt with mint.
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