My first foray into Dr. Praeger’s expansive dairy-free line was a tasting of their new flavors of veggie pancakes: Roasted Corn, Gluten-Free Root Vegetable, Gluten-Free Zucchini & Carrot, and Gluten-Free Sweet Potato.
Much like little high-quality veggie burgers, the veggie pancakes are patties filled with real vegetables, whole grains (quinoa!), and seasonings. Following includes the highlights of my thoughts on this product line from Dr. Praeger’s:
Sweet Potato (Gluten-Free): Tony actually liked these slightly sweet veggie pancakes with maple syrup in the morning, but we both felt they still held their own in the savory world, too (especially with bacon and eggs or avocado!). The short ingredient list couldn’t be more straight forward and explanatory of the flavor: Sweet potatoes, egg whites, potato flakes, expeller-pressed canola oil, brown sugar, arrowroot, salt.
Zucchini & Carrot (Gluten-Free): These were my favorite – rich and potato-y and the firmest of the gluten-free options that we trialed. They also have the simplest list of ingredients, which I love.
Root Vegetable (Gluten-Free): The contrasting sweet potatoes and dried cranberries make themselves known in these autumn-like, almost holiday-inspired veggie pancakes. They are softer, if not a bit “mushy” in the center, but we both still enjoyed them.
Roasted Corn: These have a slightly different textural vibe than the other two, but are equally flavorful and great with southwestern flavors. Note that they are labeled as “cakes” rather than “pancakes” – I’m not really sure why, other than the fact that they aren’t gluten-free and contain whole wheat flour.
Free-from Status?: Though the varieties noted are labeled as gluten-free, I couldn’t find a certification on the box. Also, select varieties use eggs. The Root Vegetable are made without eggs and appear to be vegan. Dr. Praeger’s does note that the veggie pancakes are “Made in a facility that uses wheat, soy, milk, eggs and fish,” but in talking with a representative, they held firm that the company does follow allergen-safe cleaning protocols. They opt to include the “made in a facility” label (which isn’t required by law) to ensure full-disclosure.
To Serve: We devour these veggie pancakes when topped with fried or poached eggs (If you confuse eggs with dairy, you are not alone. See this post: Are Eggs Dairy?) for a late morning breakfast or light lunch. They are also amazing in lettuce wraps, slathered with some spiced-up Vegenaise (or regular mayo) and garnished with onions or a thick tomato slice. Our favorite way to cook the veggie pancakes is baked in the oven or quickly pan-fried, but they also include instructions for preparing in the toaster or microwave.
Dietary Notes: By ingredients, Dr. Praeger’s Veggie Pancakes and Cakes are dairy-free / non-dairy, peanut-free, soy-free, and tree nut-free. Select varieties are vegan, gluten-free, and/or egg-free. Nonetheless, check with the company on their manufacturing processes for all varieties if potential allergen cross-contamination is an issue for you. Processes and labeling are subject to change at any time for any company / product.
For More Product Information: Visit the Dr. Praeger’s website at www.drpraegers.com.