Ingredients

The following ingredients have 5 Servings
  • 2 tbsp Ground Flax + 5 tbsp Water
  • ½ cup Brown Rice Flour
  • ½ cup Non-Dairy Milk
  • ½ tsp Fresh Rosemary, minced
  • ½ tsp Fresh Thyme, minced
  • 1 tsp Salt
  • 1 large Shallot, diced 
  • 24 oz Cascadian Farm Root Vegetable Hashbrowns, thawed (about 8 cups)
  • Rosemary Garlic Cashew Cream, for serving

Instruction

  • First, prepare your Flax “eggs” by mixing 2 tbsp of Ground Flax with Water in a small bowl. Set Aside for 5-10 minutes.
  • Once thickened, add the Flax Egg to a large bowl, along with the Brown Rice Flour and ½ cup of Non-Dairy Milk, Rosemary, Thyme, and Salt. Whisk until well-combined.
  • Add the Root Veggie Mix and the diced Shallot to the same bowl and fold into the batter.
  • 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 this side for 5 minutes, then flip and cook for an additional 3-5 minutes. (Note: if you don’t have a Nonstick Pan or it’s a little old, you will need to add some Oil to the pan to prevent things from sticking)
  • Repeat with the remaining batter, cooking multiple pancakes at one time if your pan allows for it. You may have to raise/lower the heat depending on how fast your pan heats up.
  • 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.