(Main) Beet and Carrot Pancakes
 Beet and Carrot Pancakes Recipe){kind=link}
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
Number of Servings: 4
Ingredients
-
Pancakes-
# 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)
Cream-
# Avocados, Florida, 100 grams (remove)
# Lemon Juice, 1 fl oz (remove)
# Peppermint, fresh, 1 tbsp (remove)
# Milk Almond, 30 gram (remove)
salt, pepper
Directions
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.
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.