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Raw Yam and Carrot Savory Pancakes

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.

Apple Sauce

  • 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.


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  1. Gina wrote on January 6, 2014

    Wow!!! These are amazing. Thank you for a wonderful recipe that my whole family

  2. Jeannette wrote on April 8, 2013

    To use the oven to dry the pancakes, just have the oven light on. You may need to put in a larger light bulb to warm it to about 110F to 115F though and crack the door open a bit for more air circulation. I do that all the time if I’m just doing one or 2 trays instead of running my older, large Barron dehydrator.

    • Susan wrote on April 8, 2013

      I would be concerned about possible fermentation and bacteria growth.

  3. Dia Hancock wrote on March 18, 2013

    I don’t have a dehydrator (yet). Would these pancakes still taste alright without drying them out? Or, do you have another method that I could use?

    • Susan wrote on March 18, 2013

      I would not make them without drying them. You could try the oven at a low temp with the door propped open but I can’t guarantee resulte. Thanks for asking!

  4. Beverly wrote on August 11, 2012

    These sound scrumptious! Agree with everyone that you are amazingly talented and a wonderful person to share. ~ The Healthy Goddess

  5. A wrote on April 18, 2012

    Looks great!

    Any substitute for hazelnut flour? Thank you!

  6. amanda wrote on March 3, 2012

    I just made these and they are fantastic!!!! Thanks for all your hard work : )

  7. Leyla wrote on February 26, 2012

    Looks great.

  8. Michelle wrote on February 18, 2012

    These look so unique, full of flavour, and best of all- EASY to make! I have long admired your website and very rarely do I get off my butt to make anything. Today I realized I need to get groceries. And today I will go through your site, find everything I want to make, and buy those ingredients!
    Recently I was told to avoid hazelnuts, not to mention they are expensive here. Will try with walnuts and let you know my thoughts!

  9. Raw Antonia wrote on February 17, 2012

    …Is it safe to say that this is a gourmet recipe? :)

    It looks amazing and delicious! How do you even come up with these wonderful recipe ideas? I’m definitely trying this out. I do have a very flavorful type of scallions right now, should i use less than 3/4 cup? I am not sure how flavorful the dish should be and don’t want to mess it up. ( Also I’ll be using sweet potato since i cannot find yams where I live).

    Thanks for this lovely recipe!

    • Susan wrote on February 17, 2012

      If you are worried about the scallions, then scale them back. I can’t give an opinion without tasting the ones that you have. Cheers!

  10. Lesli wrote on February 16, 2012

    These look beautiful and tasty. Please clarify: for making the applesauce, do you put the “core” with the seeds? and quarters of apples in the food processor to make the apple sauce? Do you think doing this in a Vitamix would work too? Thanks!


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