Thursday, 13 Jun 2019
Apps and side dishes Breakfast Dinner Gluten Free Lunch Recipes Vegan Vegetarian

Root Vegetable Pancakes

Root Vegetable Pancakes

I bet most everyone has had potato pancakes or at least heard of them and they are delicious, but now that I’ve tried Root Vegetables Pancakes regular potatoes have taken the back seat to these colorful and tasty little cakes. I’ll be the first one to say that beets have been, at best, on my ‘tolerated’ list of vegetables. They have certainly never been a star attraction. Lately though I’ve been using them in some different ways and found that they are delicious when prepared well. In this recipe beets are combined with carrots, onions and spices and held together by garbanzo flour which also adds a rich flavor as well as protein. Perfect as a side dish or as a meal paired with a fresh green salad.

Kristy

Ingredients:

  • 1 large beet, shredded (about 1 packed cup)
  • 2 medium carrots, shredded (about 1 packed cup)
  • 1 small/medium onion, shredded (about 1/2 cup)
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1/2 tsp sea salt or to taste
  • 1/2 tsp black pepper or to taste
  • 1/2 cup garbanzo flour
  • 1-2 tsp neutral flavor oil for pan

Preparation:

  1. Place the grated vegetables in a bowl and mix together with the rosemary, thyme, parsley, salt and pepper.
  2. Add the garbanzo flour and stir until combined. The juice from the vegetables mixed with the flour will make the mixture sticky.
  3. Lightly oil a large skillet or griddle and place over medium high heat. Drop the vegetable mixture by spoonfuls (about 1/4 cup) onto the griddle and press down gently to flatten slightly.
  4. Cook until browned, about 5 minutes before flipping over. Cook 3-4 minutes on the other side or until brown and crispy outside and tender inside.
  5. Serve hot.

Nutritional Info:

Makes 10 pancakes.

Serving size 2 pancakes.

Nutrients per serving:  Calories: 108, Cal. from Fat: 23, Total Fat: 4g, Sat. Fat: 1g, Carbs: 19g, Fiber: 3g, Sugars: 4g, Protein: 3g, Sodium: 218mg, Chol: 0mg

Notes:

These pancakes are best eaten right away. They can be refrigerated and reheated but they won’t have the nice crispy outside texture when reheating.

For a different kind of hash browns (or should I say hash ‘reds’) you can omit the garbanzo flour and cook the shredded vegetables in 1-2 tbsp oil as you would hash browns. The sweetness of the vegetables are really brought out as they cook and caramelize together. Delicious!

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Root Vegetable Pancakes
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