Root Vegetable Pancakes – Leading Authority in Naturopathic Endocrinology
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July 28, 2015
August 29, 2015

Root Vegetable Pancakes

Root Vegetable Pancakes
Serve these up any time of the day for a delicious and unique way to acquire your carbs.  You can eat  one of these with 4oz of leftover chicken or with a protein shake that doesn’t contain carbs in the morning.  Or have 2 servings with your salad + protein for lunch.  Or for dinner, you could have 3 servings along with your protein and greens.
(1 carb serving = golf ball size, or 1/4 cup) 
Makes 5-7 pancakes
1 small onion, minced
1 small yam, peeled and grated
2 medium yellow or red potatoes, grated
1 carrot, grated
1/4 to 1/2 cup brown rice flour
1 teaspoon dried thyme
1/2 teaspoon sea non-iodized salt, Diamond, or Mortons brands
extra virgin olive oil for cooking
1.  Place the minced onion and grated vegetables into a large bowl.  Add the brown rice flour, dried thyme and sea salt; mix well.
2.  Heat a medium sized stainless steel skillet over medium heat.  Form the mixture into thin patties with your hands.  They will fall apart when raw but when cooked the starches will be released and they will hold together.
3.  Add some olive oil and one or two patties to the heated skillet.  Cover the skillet with a lid and cook for approximately 5 minutes, then flip, cover and cook for another 5 minutes.  Place onto a serving platter. Add a little more olive oil to the pan for each batch you cook.  You may need to adjust the temperature to prevent any burning.
This recipe is brought to you by our friends Tom and Ali, from The Whole Life Nutrition Cookbook 
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