Beet and Carrot Pancakes
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- 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
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.