I cant take all the credit for this one. It is actually from Forks over Knives. This was actually one of my first creations as a Gluten Free Vegan. Honestly it was hard converting, but these were good, even after I started a fire in my oven making them.
Ingredients: 20 cakes
2 russet potatoes, grated
1 large carrot, grated
½ yellow onion, grated
½ cup gluten free flour
½ teaspoon freshly ground black pepper
Step 1. Preheat oven to 425 degrees. Cover two sheet pans with parchment paper.
Step 2. Spread half of the grated vegetables on a clean kitchen towel, then roll and wring the towel to draw out the excess moisture. Transfer to a large mixing bowl. Repeat with the remaining vegetables.
Step 3. In a small bowl, combine the flour and pepper. Add to the vegetable bowl, and mix well, using your hands to evenly distribute the flour and baking powder.
Step 4. Using an ice cream scoop, scoop the potato mixture into your hand. Shape it into a ball. Flatten with your palms, and place the pancake onto the prepared pan. Repeat with the remaining mix, spacing the pancakes about 2 inches apart.
Step 5. Bake for 12 minutes. Flip and bake for another 12 minutes, or to your desired level of crispness. Serve at once with favorite condiments like Sriracha mayo or Pea Guacamole.