Vegan Potato and Carrot Pancakes
4 Servings
Preparation Time:
10 Minutes
These Vegan Potato and Carrot Pancakes are golden, crispy, and full of hearty flavor. Made with grated veggies and chickpea flour, they’re simple, nourishing, and ready in just 10 minutes.
Ingredients
2 Small Potatos
1 Large Carrot
1 Serving Olive oil
1/2 Cup Chickpea Flour
1/2 Tsp Salt & Pepper
Instructions
In a large mixing bowl, combine the grated potatoes and carrots.
Add chickpea flour, salt, and black pepper to the bowl and mix well until all ingredients are combined.
Heat a non-stick skillet or griddle over medium heat. Add half of the olive oil.
Scoop about 1/4 cup of the potato-carrot mixture onto the skillet and flatten it with a spatula to form a pancake shape.
Cook for 3-4 minutes on each side or until golden brown and crispy. Repeat the process with the remaining mixture, adding more oil to the skillet if needed.
Serve the pancakes hot with your favorite vegetables
Optional: Smear 1-2 tablespoons of natural or organic peanut butter for protein intake. Also add 1 tablespoon of chia or flax seeds to the mixture to increase protein and fiber intake.
Per serving: 160 Kcal, 5g Protein, 5g Fat, 25g Carbs