RECIPE: GF Vegetable Pancakes - Carrot, Arugula, Kale, Chard, Etc...

I have made these carrot pancakes many times, and I've added different vegetables to them based on what I have on hand.  They are so easy, and so versatile!  

My husband's favorite is arugula, red onion and garlic, my favorite is red chard, leek, and garlic.  

The ones I made with baby kale, garlic scapes, and onion were 'toothsome' which I liked, but my husband didn't, so experiment with your favorite vegetables.  

We eat these 'plain', and also use them as a base for garnishes like arugula and smoked salmon (shown below), or salami, cheese and tomatoes (shown at the bottom).

 GF Vegetable Pancakes - Carrot, Arugula, Kale, Chard, Etc...

Makes 30 small pancakes.  Serves 4-6

Ingredients:

• 7 SMALL eggs, or 6 large eggs plus 1 egg yolk, beaten to blend (the extra yolk adds tenderness)
• 3 CUPS minced vegetables* (see below for flavor suggestions)
  
• 6 T. chopped herbs (I used frozen), or onions
  
• 6 T. flour (I've used quinoa, rice, and chickpea - use whatever you tolerate)
• 1-2 teaspoons himalayan pink salt**
• OPTIONAL: 1 t. cayenne or black pepper
  
• 6 T. ghee, lard or tallow

Instructions:

Mix the vegetables with the herbs and flour.  Add the eggs and salt and mix to combine.  Set aside for at least 15 minutes to allow the flour to hydrate.  (I have let it set as long as 2 hours).

Kale pancakes frying in an omelet pan

In a shallow frying pan (I use an omelet pan) melt 1 T fat on medium.  Using a tablespoon, drop the carrot mixture into the hot fat.  Cook until medium brown, about 1 minute, then flip and cook another minute.  Remove to paper towel lined plate. Repeat with remaining batter, adding fat as needed so they don't stick (you need quite a bit of fat to prevent sticking - don't be stingy!).

Serve with mayonnaise, ranch dressing, sour cream or yogurt, alongside a green salad.

Kale pancakes with pimiento berbere mayo

*How to prepare the vegetables:

These pancakes cook very quickly, so whatever vegetables you use should be finely chopped, or partially cooked.  When I use root vegetables like carrots or parsnips, I mince them in the food processor.  When I use hardy greens like kale or chard I blanch or saute them first, and then chop.  If I add onions, I either saute them, or mince them.  Tender greens like arugula I just slice thinly.

WE like these better when I include a little carrot with the other ingredients.  

**SALT: When I use root vegetables, I use 2 t. salt.  When I use only greens, then 1 t. salt is enough.  The first time you make these, fry one, taste it, and adjust the salt to your preference.

Flavor suggestions:

• 1 c. minced carrots, 2 c. thinly sliced arugula, 1/4 c. minced red onion, 2 cloves minced garlic
• 1 c. minced carrots, 2 c. blanched red chard, 1 cup sauteed leeks, 2 cloves garlic, 1 t. cayenne
• 1 c. minced carrots, 2 c. blanched kale, 1/2 cup sauteed onions, 1/2 c. garlic scapes, 1 t. cayenne
• 3 cups of scallion greens, 1 T. black sesame seeds or black onion seeds
• 1 c. minced carrots, 2 c. blanched spinach, 1/2 c. roasted red peppers OR sun dried tomatoes
  

 

Here's how my husband like to eat them:

Arugula pancakes with salami, melted cheese, and tomatoes.

NOTE TO SELF:

To use as few dishes as possible:

Use a 4-cup measuring pitcher to measure the vegetables, and dump them into a mixing bowl.  Add the flour and salt and mix to combine.

Arugula, red onion, cayenne, garlic, and chickpea flour

Break the eggs into the measuring pitcher and beat to blend.  Pour over the vegetables and mix to combine.

Eggs beaten to blend, scallions mixed with flour and sesame seeds

Cooked pancakes draining on paper towels.