Festive Root Vegetable Pancakes with Vegan Sour Cream

Extremely colourful and flavourful shredded root vegetable pancakes. Sooo good and beautiful for the holidays. 🙂 Make them for breakfast, lunch or dinner! If you have an easily cleaned surface and some gloves that are stain resistant or disposable, it might be a good idea since beets can be mighty messy and hard to clean up.

 

Festive Root Vegetable Pancakes with Vegan Sour Cream
 
Author:
Ingredients
  • 1 Flax Egg * (instructions below)
  • ¼ cup Gluten Free Flour / Whole Wheat Flour
  • 1 Green Onion, minced
  • 4-6 cups Carrots, Beets, Parsnips, Sweet Potato, Potato, peeled and shredded
  • 1 tbs chopped fresh dill
  • ½ tsp Garlic Powder (or minced fresh garlic)
  • 1 tbs Fresh Lemon Juice
  • Sea Salt, to taste
  • Ground Pepper, to taste
  • Extra Virgin Olive Oil/Coconut Oil (for frying)
  • Apple Sauce and Vegan Sour Cream, for serving
  • Flax eggs: vegan substitute to eggs - use ratio 1:2, 1 part ground flax seeds and 2 parts water, so for 3 flax eggs you would add 3 tbs of ground flax seeds into a bowl with 6 tbs of water and mix and allow to thicken for a minute or two.
Vegan Sour Cream
  • 1 package of silken firm tofu
  • 1 tbs extra virgin olive oil
  • 5 tsps fresh Lemon juice
  • 2 tsp apple cider vinegar
  • 1 tsp agave nectar / vegan sugar / maple syrup / coconut nectar
  • ¼ tsp sea salt
  • optional: bit of garlic powder and/or dill + cayenne if you enjoy spiciness
  • Blend all the ingredients. Use a spatula to scrape the sides of your blender to ensure that everything gets evenly blended. Store in an airtight container in the fridge.
Directions
  1. Get out a large bowl and add in the flax egg. Allow to sit for a couple of minutes while you prepare the vegetables. Add the flour, green onion, root vegetables, dill, garlic powder, lemon juice, sea salt, and pepper into the bowl. Mix well.
  2. Heat a bit of oil (1-2 tbs) of olive oil in a non-stick skillet to medium-low heat and then take ¼-1/3 cup of the mixture in your hands and compact slightly. Place on the skillet and press down with a spatula. You’ll probably have to cook them in batches of 3-4. Cook until each side of crispy brown (I cooked each side for about 8 minutes).
  3. Serve with some apple sauce and vegan sour cream.

 


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4 comments

  1. omigoodness, these look absolutely delicious! i am a HUGE fan of root veggies, and this would definitely be happy in my belly(with gluten-free subs)! yay!

  2. woohoo! yeah, these are reallllly good and look amazing. 🙂 hope you enjoy your gluten-free version! xx –Clare

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