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Beet and Carrot Pancakes
(Published: )
Bon Appetit, March 1998
Prep Time Cooking Time Servings
4 people
  • 1/2 large beet (about 1 1/3 cups packed shredded)
  • 1 large egg
  • 1/2 tsp salt
  • 1/4 cup multigrain pancake mix
  • 3 tbsp coconut oil
  • 2 large carrots (about 1 cup shredded)
  • 1 large onion (about 1 cup sliced)
  • 1/4 tsp pepper

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1)Peel and coarsely shred beets and carrots. Thinly slice onion.

2)Combine beets, carrots, and onions in large bowl. Mix in egg, salt and pepper. Add pancake mix; stir to blend well.

3)Preheat oven to 300 degrees. Place a baking sheet in oven. Heat 1 1/2 tablespoons oil in large skillet over medium heat.

4)Using 1/3 cup beet mixture for each pancake, drop 4 pancakes into skillet. Flatten each into 3-inch rounds. Cook until brown and cooked through, about 4 minutes per side.

5)Transfer pancakes to baking sheet in oven to keep warm. Repeat with remaining beet mixture, making 4 more pancakes.

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