Root Vegetable Pancakes with Rosemary Cashew Cream
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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!
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Root Vegetable Pancakes
ingredients
- 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
ingredients
- 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
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.