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Veggie Pancakes

Instead of making traditional potato pancakes, take a walk on the wild side.  Create a flavor-packed root vegetable pancake that will blow your socks off. 

What you’ll need:

  • Sweet potato
  • Onion
  • 1 or 2 cloves garlic
  • Beet, red or golden
  • Parsnip
  • Carrot
  • Daikon radish
  • 2 eggs
  • 1 tea. Celtic sea salt
  • 1/4 tea. black pepper
  • 3 tbsp. Eikcorn flour
  • Quality fat like olive oil, butter or lard


  1. Peel sweet potato, onion, and garlic
  2. Scrub or peel the rest of the vegetables, I scrub
  3. Shred veggies using a food processor with a shredding disc
  4. Using a large bowl mix shredded vegetables with eggs, salt, pepper, and flour
  5. Mix well
  6. Heat a large frying pan to medium and add oil to prevent sticking, use more as needed.
  7. Scoop no more than a 1/4 cup of mixture and flatten out
  8. Cook until brown about 3 minutes per side, flip and brown

Serve plain or with sour cream or pimii cream.

You can get creative with this dish.

Change up the ingredients:

  • add a turnip
  • use only sweet potatoes, Yukon potatoes, onion and garlic
  • add some zucchini to lighten up the pancakes
  • remove some of the veggies in the ingredient list
  • use a larger amount of some vegetables and less of others
  • add some herbs

Post your favorite combination for making veggies pancakes so we all can try them.

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