These chillier temps are making me want comfort food like burgers and pancakes. How do I get both pancakes and seasonal veggies into my diet you ask? Root vegetable pancakes, of course! These pancakes are a healthier, guilt-free version of those diner hash browns I love so much. Try these out – you won’t be disappointed!
Based on the theories of Chinese Medicine as well as the Energetics of Food, root vegetables are believed to lend us their grounding properties. Root vegetables are the portions of the plant that absorbs and assimilates elements from the soil and firmly anchors the entire plant into that soil. As such, they help us feel rooted and stable while increasing our stamina and endurance. Root vegetables also help regulate blood sugar levels and increase absorption in our digestive tract. All good things to help us build endurance and stamina as we head into winter!
ROOT VEGETABLE HASH BROWNS
- 1 onions minced
- 1 yam peeled and grated
- 2 medium red potatoes grated
- 1 carrots grated
- ½ cup oat flour
- 1 tsp dried thyme
- 1/2 tsp Herbamare or sea salt
- 1 Tbsp dulse flakes
Combine ingredients in a large bowl.
Heat a large flat skillet over medium heat. Form mixture into thin patties. They will seem to fall apart raw, but will stick together once cooked. Add olive oil and add patties to heated skillet. Cover skillet with lid and cook for approximately 5 minutes. Resist the urge to fiddle with the patties – they will fall apart! Flip patties, cover and cook for another 5 minutes.