I am a big fan of interesting textures and wonderful taste. I am also a big fan of savory pancakes! I decided to create a twist on the traditional potato pancakes with these yam, carrot pancakes that are laced with hazelnuts, rosemary and sage. The flavors marry beautifully and with the addition of the raw apple sauce, you have a easy, delicious dinner.
This is a versitle recipe that travels well making it an ideal lunch to pack. You can also make them smaller and create a tray of wonderful little appetizers. For the appetizers, I would make them about 2″ across. Make sure you pull them out of the dehydrator before they are dehydrated completely dry. You want to keep a little softness in the centers.
Raw Yam and Carrot Savory Pancakes
- 2 tablespoons fresh ground golden flax
- 6 tablespoons water
- 4 cups grated yams, you can use sweet potato (approximately 1 large sweet potato)
- 2 cups grated carrot (approximately 3 large carrots)
- 3/4 cup scallions, sliced fine
- 1 cup hazelnut flour
- 1 tablespoon fresh rosemary, chopped fine
- 1 tablespoon dried sage
- Himalayan salt and pepper to taste
1. Stir flax into water and set aside.
2. Place grated yams in large bowl filled with water. Let sit for an hour in the refrigerator.
3. Stir hazelnut flour (made by processing 1/2 cup hazelnuts in the food processor until well ground) into flax seed mixture.
4. Drain yams and combine with carrots and scallions.
5. Stir in flax seed-hazelnut mixture and herbs.
6. Form into patties that are about 5-inches across and about 3/4-inch high.
7. Dehydrate at 145 for an hour (don’t worry, they will still be raw. Click HERE for more information) then reduce the heat to 115 and dehydrate 6-8 hours more. You want them mostly dry with a little softness still in the centers. Serve with raw applesauce.
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- 2 apples
- 1/2 lemon, juice from
1. Core and quarter apples. I leave the peel on, discard the cores.
2. Place quarters in food processor with lemon juice and process until well mashed.