Root Vegetable Pancakes Recipe

Get all the winter vegetables, incredible herbs, sea salt and black pepper to lift the flavors, and let the sizzle from a skillet or griddle make it happen. This is another recipe I tried from The Naked Kitchen, and it’s just amazing. These beautiful root vegetable pancakes are hearty, even though they’re sized smaller than a typical pancake made with traditional ingredients. If, for no other reason than you’re curious how this might turn out, the inner foodie in you must give this a try!

Bounty of Vegetables - Chris Byrnes LLC


  • 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.
  4. Drop the vegetable mixture by spoonfuls (about 1/4 cup) onto the griddle and press down gently to flatten slightly.
  5. 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.
  6. Serve hot.


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

Serving size: 2 pancakes
Makes: 10 pancakes

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