A savory pancake made from potatoes and cabbage but without onions (they do not agree with my system—but if you can tolerate onions then hey, go for adding 1/4 cup or more as onions are really good for you).
Ingredients:
2 large russet potatoes, baked until tender
1/4 cup flaxseed meal
1/4 cup whole wheat flour
1 tablespoon Chia Seeds
1 tablespoon egg replacer powder
1/2 teaspoon baking powder
1 clove garlic
1/2 teaspoon salt
fresh ground black pepper
1 1/2 cups almond milk
2 cups fresh shredded cabbage
Let baked potatoes cool to room temperature, peel and place in food processor with remaining ingredients except cabbage. Pulse to combine and then pour mixture over cabbage and stir together.
Drop into skillet and brown at a medium heat setting. Don't fry, but use a non-stick skillet with a little spray oil. 5 minutes per side or until brown and can be flipped without breaking apart.
These pancakes meet that unusual craving for savory and sweet that we all get once in a while.
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| Potato Pancakes for the plant based diet |
2 large russet potatoes, baked until tender
1/4 cup flaxseed meal
1/4 cup whole wheat flour
1 tablespoon Chia Seeds
1 tablespoon egg replacer powder
1/2 teaspoon baking powder
1 clove garlic
1/2 teaspoon salt
fresh ground black pepper
1 1/2 cups almond milk
2 cups fresh shredded cabbage
Let baked potatoes cool to room temperature, peel and place in food processor with remaining ingredients except cabbage. Pulse to combine and then pour mixture over cabbage and stir together.
Drop into skillet and brown at a medium heat setting. Don't fry, but use a non-stick skillet with a little spray oil. 5 minutes per side or until brown and can be flipped without breaking apart.
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