Google+ Rawfully Tempting™: Sweet Potato Latkes (Pancakes)

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Voted Best of Raw - Favorite Raw Vegan Gourmet Chef + Favorite Raw Vegan Blog.

Healthy Personal Care -

6th Annual Best of Raw Award

6th Annual Best of Raw Award

November 22, 2011

Sweet Potato Latkes (Pancakes)

 I love creating healthy, raw vegan versions of recipes that are connected to "comfort foods" from my childhood. Potato Latkes were a favorite that mom used to cook up. They always make me feel happy, and  remind me of a connection to family when we all lived nearby and could celebrate together. With my mom just passing recently, I'm revisiting some of her Traditional Recipes, and challenging myself to make a raw version. SUCCESS! While they look a little dry, they are moist, chewy and full of flavor. Once you put the raw applesauce on top, they soften and rehydrate the outside of the pancake.  The onion flavor and texture tingle my taste buds and really remind me of Grammy's Latkes!

For this recipe, I used two different spiralizers, however, you can easily use a peeler, grater and/or paring knife to achieve successful results. 

Begin with I spiralized 1 medium zucchini using the World Cuisine Spiralizer to achieve a spaghetti like sized noodle. 

Using the Benriner Spiralizer's finest blade, I cut 1 sweet potato into angel hair pasta. Or a very fine noodle.

Next, Spiralize 1/2 onion using the World Cuisine single ribbon blade, which produces a flat style noodle. All if this is not required, but produces a nice final texture. Now,  chop everything into 2-3" pieces.

Sweet Potato Angel Hair Pasta
Spiralized Onion

Whisk 2 Tbsp of ground flax and 6 Tbsp water and pour over chopped veggies. Add 1/4 tsp onion powder, salt, pepper, or your favorite spices,  and 6 Tbsp almond meal or almond flour.

I also added 1 Tbsp of sprouted Quinoa flour, (because I had it in the freezer, but it's optional).

Form into 9 or 10 patties and dehydrate for several hours at 110 degrees F.

Flip from non-stick dehdyrator tray onto mesh sheets or stainless steel rack, if you have a TSM Dehydrator.  This is my newest dehydrator and I am LOVING it!

In a food processor, I quickly mixed up some applesauce using 3 apples, (peeled and cored), 1 tsp, lemon juice, 1 Tbsp ground white chia, 1/4 tsp cinnamon, and pinch of sea salt. I like my applesauce chunky. The chia helped absorb excess moisture.

Top pancakes with a dollop of applesauce and cinnamon and let sit 10 minutes to soften and serve.

Option: warm pancakes in dehydrator prior to serving. These may be stored in freezer and warmed in dehydrator when needed.


Megan said...

These look amazing! I can't wait to try this recipe.

DebB said...

I just made a double batch of these and we were so impressed!

I've been eating raw vegan for several years, but this is the first recipe I've made using raw sweet potato.

This recipe is a keeper and I'll be making it again for sure! Thank you for sharing this ~ we just loved it!

Jennifer Shafar said...

Just popped a double batch of these into the dehydrator and they smell amazing! I'm sure they will taste just as good as they smell :)

Barbara Kessler said...

Awesome, Jennifer!! We've received a lot of feedback on these..I hope you enjoy them as much as everyone has!! Please let us know how they turn out!!! Happy Holiday!!!

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