Root Vegetable Pancakes

Easy Peasy Root Veggie Pancakes

Easy Peasy Root Veggie Pancakes

My new favorite way to eat root vegetables is in pancake form.

I know fall is here when I start craving root veggies. These little pancakes hit the spot. I used yams, celery root and parsnip, and beets – and all of them turned out great – but my favorite is the yam version. The beets were a little too moist and the sweet potato version a little too bland. Yams were YAMtasttic.

These can be ready in just minutes – just grate a root veggie and stir in a few ingredients and saute in a hot skillet for a few minutes until golden brown and delicious on both sides.

Root veggie perfection!


I cup grated root vegetable (I used beet, yam, and a combo of celery root and parsnips)
2 tablespoons corn starch
2 tablespoons finely grated Parmesan cheese
2 tablespoons thinly sliced green onions
1 teaspoon cayenne pepper sauce
1 large egg

Toss grated vegetable with corn starch until evenly distributed. Stir in remaining ingredients.

In a large skillet over medium heat, drizzle a little vegetable oil. Scoop up 1/4 cup of vegetable mixture and place in pan, pressing down to form a small pancake. Repeat, filling skillet but leaving 1 inch between pancakes.

Cook for 2 or 3 minutes on each side, until golden brown and delicious.

Serve immediately.

Other intriguing root veggie dishes:

Root Veggie Mash, Mountain Mama Cooks
Balsamic Roasted Root Vegetables, The Novice Chef
Root Vegetable Stew, Slow Cooker From Scratch



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