Root Vegetable Pancakes

Step 1

First, prepare your Flax “eggs” by mixing 2 tbsp of Ground Flax with Water in a small bowl. Set Aside for 5-10 minutes.

Step 2

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.

Step 3

Add the Root Veggie Mix and the diced Shallot to the same bowl and fold into the batter.

Step 4

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)

Step 5

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.

Step 6

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.