Here's my vegan take on potato pancakes, which are normally made using shallow-fried shredded potato, flour, and an egg. My recipe contains no substances that harm our arteries. As a vegan, I prefer dairy-free toppings such as applesauce or unconventional options such as salsa, guacamole, or hummus.
Serving Size: make 20 small pancakes
Prep Time: 10 mins
Cook Time: 20 mins
Ingredients:
2 russet large potatoes, grated
1 large zucchini, grated
1/2 medium yellow onion, grated
1/2 cup oat flour
1 tsp baking powder
1/2 tsp freshly ground black pepper
Direction:
1- Preheat oven to 425 degrees. Cover two sheet pans with parchment paper.
2- Half of the grated vegetables should be spread on a clean kitchen towel, then rolled and wrung to remove excess moisture. Place the mixture in a large mixing bowl. Rep with the rest of the vegetables.
3- Combine the oat flour, baking powder, and pepper in a small bowl. Mix well in the vegetable bowl, using your hands to distribute the flour and baking powder evenly.
4- Scoop approximately 1/4 cup of the potato mixture into a semi-tight ball with your hands. Flatten the pancake with your palms and lay it on the preheated pan. Continue with the remaining batter, spreading the pancakes 2 inches apart.
5- 12 minutes in the oven Bake than flip and bake for another 12 minutes, or until desired crispiness is achieved. Serve right away. Add your favourite condiment on top.
Look for the FIBRE!
We only eat 10-18grams/day of fibre in a western diet.
Health starts at >40grams/day. Increase your daily intake slowly and make sure to drink 8 cups of water a day.
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