Root Vegetable Pancakes with Rosemary Cashew Cream by frommybowl | Quick & Easy Recipe | The Feedfeed
Root Vegetable Pancakes with Rosemary Cashew Cream
(3)
A Note from Feedfeed

Caitlin of FromMyBowl used Cascadian Farm Root Vegetable Hashbrowns to create these crispy, versatile pancakes! Make them for a savory breakfast, alongside dinner or even just a snack. Top them with the Rosemary Cashew Cream Sauce and you have yourself a tasty, vegan dish!

To see more recipes inspired by Cascadian Farm, click here!

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!

Details

Prep time 15mins
Cook time 30mins
Serves or Makes: 3-4

Recipe

Root Vegetable Pancakes

  • 2 tablespoons ground flax
  • 5 tablespoons water
  • 1/ 2 cup brown rice flour
  • 1/ 2 cup non-dairy milk
  • 1/ 2 teaspoon fresh rosemary, minced
  • 1/ 2 teaspoon fresh thyme, minced
  • 1 teaspoon salt
  • 1 large shallot, diced
  • 2 (12 ounce) bags Cascadian Farm Root Vegetable Hashbrowns, thawed (about 8 cups)
  • olive oil, as needed
  • Rosemary cashew cream sauce, for serving (recipe below)

To make the pancakes

Method

  • Step 1

    Prepare your Flax 'eggs' by mixing ground flax and water in a small bowl. Set aside for 5-10 minutes.

  • Step 2

    Once thickened, add the flax egg to a large bowl, along with the brown rice flour, non-dairy milk, rosemary, rhyme, and salt. Whisk until well-combined.

  • Step 3

    Add the root vegetable hashbrowns and shallot to the same bowl and fold into the batter.

  • Step 4

    Heat a nonstick pan or griddle to medium-low. Add 1/2 cup of the batter to the pan and spread it out a bit using a spatula, so each pancake is about 1/2″ thick. Let cook on each side for about 5 minutes. (Note: if you don’t have a nonstick pan, you will need to add some oil to the pan to prevent things from sticking)

  • Step 5

    Repeat with remaining batter, taking care not to crowd the pan.

  • Step 6

    Top with rosemary garlic cashew cream, or as desired. Store leftovers in an airtight container in the fridge for up to 5 days. Alternatively, you can freeze the leftovers for up to one month.

Rosemary Cashew Cream Sauce

  • 1 cup cashews, soaked in water for at least 4 hours
  • 1/ 2 teaspoon fresh rosemary
  • 1/ 2 teaspoon fresh thyme
  • 2 teaspoons nutritional yeast
  • juice of 1/2 a lemon
  • 1-2 garlic cloves, peeled
  • 1/ 2 teaspoon salt
  • 1/ 4 teaspoon black pepper
  • 6 tablespoons filtered water, plus more if necessary

Method

  • Step 1

    Add all ingredients to a high-speed blender and process until smooth and creamy. If necessary, add additional water in 1 tablespoon increments.

  • Step 2

    Transfer to an airtight container and store in the fridge for up to 2 weeks. Use as desired.