Paleo vegetable latkes make for a great paleo or primal snack . . . and they’re great for breakfast too! Remember, on the paleo diet, you need to expand your breakfast horizons and learn to think outside the box. I’ve never eaten so many non-traditional breakfast foods since going paleo, and what a treat it has been!Print
- 1 large parsnip, peeled and shredded
- 2 large russet potatoes, scrubbed and shredded
- 2 large carrots, peeled and shredded
- 3 leeks (white and light green parts only) or 1 onion, chopped
- ¾ cup almond flour (or your favorite grain-free flour)
- 1 teaspoon baking powder
- 3 large eggs, beaten (or egg substitute)
- Salt and pepper to taste
- ¼ – ½ cup oil
- In a colander, rinse the parsnips and potatoes under cold water. Pat dry thoroughly with paper towels; transfer to a mixing bowl.
- Stir in the carrots, leeks (or onion), flour, baking powder, eggs, salt and pepper.
- Heat the oil in a large skillet over medium-high heat.
- Drop in large spoonfuls of the batter, flattening each with the back of a spoon. Cook, turning once, until brown and crisp, 2 to 3 minutes per side.
- Transfer the latkes to a paper towel-lined baking sheet in a 200F degree oven until ready to serve.
If you have any questions or suggestions just email me at Tina (at) Paleomazing.com.