Step aside, Latkes! These Root Vegetable Pancakes are extra nutritious and delicious thanks to Sweet Potatoes and Carrots. Perfect for a savory breakfast!
This post is sponsored by Cascadian Farm & The Feedfeed.
These Root Vegetable Pancakes are a healthy + fall-inspired twist on the classic Potato Pancakes. They’re Gluten-Free, Oil-Free, and made with only 8 plant-based ingredients!
I used Cascadian Farm’s Root Vegetable Hashbrowns (which are a blend of Organic Yukon Golds, Carrots, and Sweet Potatoes) to give these Pancakes a little extra flavor + nutritious boost. Plus, all of the veggies are pre-shredded, saving you time in the kitchen! Half of the work of Potato Pancakes is shredding all those dang spuds, so your arms will thank you too 😉
If you missed my previous post, I had the opportunity to spend a day at THE Cascadian Farm with The Feedfeed last week with a few fellow bloggers. The farm itself is gorgeous, and it was refreshing to see the love and dedication that Cascadian Farm puts into growing fresh, sustainable, and high-quality Organic Produce. I especially enjoyed learning about how to build healthy soil, as well as Cascadian Farm’s dedication to regenerative farming and the conservation of natural resources and biodiversity. We even got to see their giant compost pile – there was steam coming off of it because of the decomposition, which blew my mind!
We also had the most amazing dinner by Chef Ryan Ross on the farm in the evening. I’m a foodie at heart, so I just had to snap a few pictures of the experience and share them with you! All in all, it was an absolutely amazing day.
Anyways, back to these EPIC Root Veggie Pancakes.
If you love Potatoes, you are going to *LOVE* these. I’m typically a sweet breakfast person myself, but I think I could happily eat these every morning for the rest of my life. They’re pretty much all of my favorite produce and flavors combined into one crispy, satisfying, and flavorful pancake.
And once you top them off with a little Rosemary Garlic Cashew Cream? Oh. My. Goodness.
The process of making these pancakes is actually quite simple. Simply mix everything together in a bowl, plop the “batter” onto a nonstick skillet, and away you go! Pro-Tip: I like to place my frozen bags of Root Vegetable Hashbrowns in my fridge the night before I make these. They’ll thaw while you sleep, which means that the next day you’ll have breakfast before you in no time at all.
Perfect for a weekend Brunch (or heck, an easy Dinner) these Root Vegetable Pancakes should please just about anyone! They’re crispy on the outside, soft on the inside, and full of plant-based fiber to keep you full.
A Few Final Thoughts:
- While these Root Vegetable Pancakes are a perfect weekend brunch idea, you can also enjoy them during the week! Simply pop the leftovers in a freezer-safe bag and reheat as necessary. They’ll last in the freezer for up to one month!
- I have only tested this recipe using Brown Rice Flour, but if you are not Gluten-Free, I imagine AP Flour or Whole Wheat Flour would do just fine.
- If you’re looking for more Vegan Brunch recipes, you’ll also love these Cinnamon Roll Pancakes and this Easy Vegan Quiche!
These Root Vegetable Pancakes are extra nutritious and delicious thanks to Sweet Potatoes and Carrots. Perfect for a savory breakfast!
- First, prepare your Flax “eggs” by mixing 2 tbsp of Ground Flax with Water in a small bowl. Set Aside for 5-10 minutes.
- Once thickened, add the Flax Egg to a large bowl, along with the Brown Rice Flour and ½ cup of Non-Dairy Milk, Rosemary, Thyme, and Salt. Whisk until well-combined.
- Add the Root Veggie Mix and the diced Shallot to the same bowl and fold into the batter.
- Heat a nonstick pan or griddle to medium-low. Add 1/2 cup of the batter to the pan and spread it out a bit using a spatula, so each Pancake is about 1/2″ thick. Let cook on this side for 5 minutes, then flip and cook for an additional 3-5 minutes. (Note: if you don’t have a Nonstick Pan or it’s a little old, you will need to add some Oil to the pan to prevent things from sticking)
- Repeat with the remaining batter, cooking multiple pancakes at one time if your pan allows for it. You may have to raise/lower the heat depending on how fast your pan heats up.
- Top with Rosemary Garlic Cashew Cream, or as desired. Store leftovers in an airtight container in the fridge for up to 5 days. Alternatively, you can freeze the leftovers for up to one month.
- Ground Flax may be substituted for Ground Chia Seed
- I have not tested this recipe with any other Flour. I imagine that regular All Purpose, Spelt, or Whole Wheat would work well. Just keep in mind that you may need to add a little more Non-Dairy Milk, as different flours absorb different amounts of liquid. This recipe will not work with Oat, Coconut, or Almond Flours.
Want to save these Root Vegetable Pancakes for later? Pin the recipe to your Pinterest boards: