2 tbsp ground linseed
6 tbsp water
1 teaspoon salt and fresh ground pepper
2 teaspoons baking powder
50ml sunflower oil
Preheat oven to 200°C.
Mix linseed with water and allow to stand for 10 minutes until thickened (this is an egg replacer).
Wash & peel potato, celeriac root and onions. Coarsely grate the potato and onion in a food processor or by hand with a grater. Place the potato and onion mixture into a fine sieve and press firmly to remove excess moisture, stirring and repeating until most of the liquid has been drained. Add mixture to a large mixing bowl.
Grate celeriac root and add to potato and onion mixture.
Add baking powder, pepper, flour, linseed mix and oil to the grated vegetable mixture, making sure everything is evenly incorporated. A fork works best for this step!
Scoop mixture onto baking trays, making pancake sized flat rounds. Use a fork to press down on pancakes to slightly flatten.
Bake 15 – 20 minutes or until bottoms are golden and crisp. Remove pans from oven and carefully flip pancakes. Return pans to oven and bake another 15 minutes or so until the pancakes are golden all over.