Your whole food, plant-based life.

Raw Yam and Carrot Savory Pancakes

I am a big fan of interesting textures and wonderful taste. I am also a big fan of savory pancakes! I decided to create a twist on the traditional potato pancakes with these yam, carrot pancakes that are laced with hazelnuts, rosemary and sage. The flavors marry beautifully and with the addition of the raw apple sauce, you have a easy, delicious dinner.


This is a versitle recipe that travels well making it an ideal lunch to pack. You can also make them smaller and create a tray of wonderful little appetizers. For the appetizers, I would make them about 2″ across. Make sure you pull them out of the dehydrator before they are dehydrated completely dry. You want to keep a little softness in the centers.
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  1. Dia Hancock wrote on March 18, 2013

    I don’t have a dehydrator (yet). Would these pancakes still taste alright without drying them out? Or, do you have another method that I could use?

    • Susan wrote on March 18, 2013

      I would not make them without drying them. You could try the oven at a low temp with the door propped open but I can’t guarantee resulte. Thanks for asking!

  2. Beverly wrote on August 11, 2012

    These sound scrumptious! Agree with everyone that you are amazingly talented and a wonderful person to share. ~ The Healthy Goddess

  3. A wrote on April 18, 2012

    Looks great!

    Any substitute for hazelnut flour? Thank you!

  4. amanda wrote on March 3, 2012

    I just made these and they are fantastic!!!! Thanks for all your hard work : )

  5. Leyla wrote on February 26, 2012

    Looks great.

  6. Michelle wrote on February 18, 2012

    These look so unique, full of flavour, and best of all- EASY to make! I have long admired your website and very rarely do I get off my butt to make anything. Today I realized I need to get groceries. And today I will go through your site, find everything I want to make, and buy those ingredients!
    Recently I was told to avoid hazelnuts, not to mention they are expensive here. Will try with walnuts and let you know my thoughts!

  7. Raw Antonia wrote on February 17, 2012

    …Is it safe to say that this is a gourmet recipe? 🙂

    It looks amazing and delicious! How do you even come up with these wonderful recipe ideas? I’m definitely trying this out. I do have a very flavorful type of scallions right now, should i use less than 3/4 cup? I am not sure how flavorful the dish should be and don’t want to mess it up. ( Also I’ll be using sweet potato since i cannot find yams where I live).

    Thanks for this lovely recipe!

    • Susan wrote on February 17, 2012

      If you are worried about the scallions, then scale them back. I can’t give an opinion without tasting the ones that you have. Cheers!

  8. Lesli wrote on February 16, 2012

    These look beautiful and tasty. Please clarify: for making the applesauce, do you put the “core” with the seeds? and quarters of apples in the food processor to make the apple sauce? Do you think doing this in a Vitamix would work too? Thanks!

  9. lara wrote on February 16, 2012

    What a lovely idea – I cant wait to try these – thanks for sharing this recipe.


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