VEGGIE PANCAKES RECIPE (AIP, PALEO)
Nothing makes me more sad than having to throw away a ton of veggies that I didn’t get to in time. That got a little too soft and squishy to eat how I normally would. So this week when I somehow massively miscalculated my weekly vegetable requirement when I went grocery shopping and ended up with a ton of veggies that I hadn’t eaten that were about to go bad, I knew I needed a solution to keep them around longer and keep them tasting good. And so, veggie pancakes were born!
These pancakes are a great way to use up your leftover veggies and get some more veggies into your diet in a delicious way!
INGREDIENTS:
Any leftover veggies — I used 1.5 beets, 2.5 small zucchini, .5 yellow squash, 2 leaves of kale, 2 carrots, .75 sweet potato, 2 small radishes, and .25 head of cauliflower.
1 cup cassava flour
3/4 cup extra virgin olive oil
1/4 cup water
1 tsp garlic powder
1 tsp onion powder (omit if you included onion with your veggies)
2 tsp oregano
salt to taste
DIRECTIONS:
Using a food processor, blend the vegetables until they are rice texture
Mix 1 cup of riced vegetables with remaining ingredients. Freeze any leftover riced vegetables for later.
Mixture should form a dough that sticks together and doesn’t crumble. If needed, add a little more olive oil to make it more wet or cassava flour to make it more dry.
Form dough into small balls then roll out into pancakes, about 3-4 inches in diameter.
Cook pancakes on the stove over medium heat for 2-3 minutes per side or until fully cooked.
