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Savory Vegetable Pancakes

I love savory pancakes- shredded veggies add so much flavor.


Savory or sweet? That is my question today- not to indulge in the duality of either/or and divide the pancake universe into opposing sensibilities or anything, but if push comes to shove (and I'm four square against shoving, honestly) the naked truth is I'm more of a savory, salty, golden crunchy pancake lover than a soft, sweet and sticky with maple syrup craver.

Maybe it's because I love pancakes for supper.

When I'm awake, in other words. And semi coherent. At breakfast I'm too groggy and non-verbal and sleepy-eyed to focus on measuring gluten-free flours and starches and pinches of xanthan gum. You cannot trust me with numbers and measurements. Not while there's a caffeinated beverage to brew (first priority).

So that might be it.

And if your next thought is, Dear Reader, Well, why for Pete's sake doesn't she just buy a gluten-free pancake mix? (and who is this Pete we always speak of, by the way? Does anyone know? Does he, for instance, have an opinion on pancakes?).

Or you may wonder, why doesn't she make her own pancake mix ahead of time- she's a gluten-free goddess, after all? Excellent point. Maybe I will. Maybe I should. Maybe I oughta. Someday soon. Perhaps, even, maƱana. But.

Then I start imagining crispy brown edges of creamy potato and a sweet bite of carrot with the springy onion spike of green scallion. And I'm gone. Backtracking down the road heading home to savory. I can't help it. It's in my nature.

Sweet or savory is the question. What are you?


Savory vegetable pancakes.


Savory Vegetable Pancakes Recipe


These tasty little beauties make a lovely vegetarian side dish or a perfect bite for brunch. Serve with yogurt, applesauce or hummus. More accompaniment suggestions and links below.

Ingredients:

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

Instructions:

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.

Stir in the grated veggies and mix well. Heat a coating of light olive oil in a frying pan till hot. Drop forkfuls of the vegetable batter into the hot pan, press and shape into a pancake. Cook on both sides until golden brown. Drain on a paper towel.

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.

Recipe Source: glutenfreegoddess.blogspot.com

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More from food bloggers:


Gluten-Free Cooking School's Saturday Morning Pancakes
Gluten-Free Bay's Banana Medallion Pancakes
Gluten-Free Steve's Gluten-Free Puff Pancake
Gluten-Free Bay's Latkes (potato pancakes)
I Am Gluten-Free's Gluten-Free Blueberry Pancakes


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