Orna and Ella is a Tel Aviv establishment known for its seasonal ingredients, casual atmosphere, neighborhood vibe and excellent food. It is most known for its yam pancakes served with a sour cream and chive sauce. They're soft and pillowy on the inside and perfectly crispy and golden on the outside, exactly as a perfect pancake should be.
As an ode to Hanukkah in Israel and around the world, I've recreated this Mediterranean classic with some healthier adjustments and they came out truly great. Super soft on the inside and crunchy on the outside, but with a couple of twists. I'm excited to share them with you!
Orna and Ella's Recreated Yam Pancakes
- 3 large yams
- 2 tablespoons avocado oil + 2 teaspoons for drizzling
- 1/4 cup coconut flour
- 1 tablespoon oat flour (or one extra 1/2 tablespoon coconut flour)
- 2 teaspoon gluten free tamari
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon coconut sugar (optional)
- pinch cayenne pepper
- Preheat oven to 400 F
- Line a large baking sheet with parchment paper
- Cut yams into large chunks and steam in a steamer basket until fork tender (about 20-25 minutes; the softer the better)
- Peel yams and discard skins
- In a bowl, mash yams with all remaining ingredients (except the 2 teaspoons avocado oil) until smooth
- Roll yam mash into flat pancakes with about 2 tablespoons mash each
- Lay flat on parchment, leaving room between each pancake
- Place in oven for approximately 20 minutes and then flip pancakes over and drizzle with the remaining avocado oil, spreading it out across the tops of the pancakes
- Place back in the oven under the broiler for a few minutes or until golden brown
Happy Hanukkah, dear friends!