Root Vegetable Pancakes

I have another recipe I tried from The Naked Kitchen, and it’s just amazing. You get all the winter vegetables, and it’s hardy even though they seem small.


  • 1 large beet, shredded (about 1 packed cup)
  • 2 medium carrots, shredded (about 1 packed cup)
  • 1 small/medium onion, shredded (about 1/2 cup)
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1/2 tsp sea salt or to taste
  • 1/2 tsp black pepper or to taste
  • 1/2 cup garbanzo flour
  • 1-2 tsp neutral flavor oil for pan


  1. Place the grated vegetables in a bowl and mix together with the rosemary, thyme, parsley, salt and pepper.
  2. Add the garbanzo flour and stir until combined. The juice from the vegetables mixed with the flour will make the mixture sticky.
  3. Lightly oil a large skillet or griddle and place over medium high heat. Drop the vegetable mixture by spoonfuls (about 1/4 cup) onto the griddle and press down gently to flatten slightly.
  4. Cook until browned, about 5 minutes before flipping over. Cook 3-4 minutes on the other side or until brown and crispy outside and tender inside.
  5. Serve hot.

Nutritional Info:

Makes 10 pancakes.

Serving size 2 pancakes.

Nutrients per serving:  Calories: 108, Cal. from Fat: 23, Total Fat: 4g, Sat. Fat: 1g, Carbs: 19g, Fiber: 3g, Sugars: 4g, Protein: 3g, Sodium: 218mg, Chol: 0mg

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