Root Vegetable Pancakes

October 1, 2013 in Side Dishes

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