(Main) Beet and Carrot Pancakes

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 112.7
  • Total Fat: 5.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 57.3 mg
  • Total Carbs: 14.4 g
  • Dietary Fiber: 4.7 g
  • Protein: 3.6 g

View full nutritional breakdown of (Main) Beet and Carrot Pancakes calories by ingredient
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Number of Servings: 4


    # Beets, fresh, 125 grams (remove)
    # Carrots, raw, 100 grams (remove)
    # Scallions, raw, 100 grams (remove)
    # Egg white, 1 large (remove)
    # Pepper, black, 1 tsp (remove)
    # Chili powder, 0.5 tsp (remove)
    # *Cumin seed, 0.5 tsp (remove)
    # Bread crumbs 25gr/srv, (remove)

    # Avocados, Florida, 100 grams (remove)
    # Lemon Juice, 1 fl oz (remove)
    # Peppermint, fresh, 1 tbsp (remove)
    # Milk Almond, 30 gram (remove)
    salt, pepper


Preheat oven to 300°F. Place baking sheet in oven. Combine beets, carrots and onion in large bowl. Mix in egg, salt and pepper. Add bread crumbs; stir to blend well.

Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Using 1/3 cup beet mixture for each pancake, drop 4 pancakes into skillet. Flatten each into 3-inch round. Cook until brown and cooked through, about 4 minutes per side. Transfer pancakes to baking sheet in oven; keep warm. Repeat with remaining beet mixture, making 4 more pancakes.

Serve with avocado cream.

Number of Servings: 4

Recipe submitted by SparkPeople user RYEAXL1.

TAGS:  Vegetarian Meals |

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