Root Vegetable Pancakes Recipe

Name: Root Vegetable Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 1 large egg, lightly beaten; ¼ cup flour; 3 tablespoons chopped scallions; 2 teaspoons chili powder or 1 dash cayenne pepper; 1 tablespoon prepared horseradish (optional); ⅛ teaspoon salt; ¼ teaspoon pepper; 4 cups assorted root vegetables, peeled and shredded; 1 onion, shredded; 2 slices bacon, cooked and crumbled; 6 teaspoons canola oil; sour cream (for garnish)

Servings: persons

1 large egg, lightly beaten
¼ cup flour
3 tablespoons chopped scallions
2 teaspoons chili powder or 1 dash cayenne pepper
1 tablespoon prepared horseradish (optional)
⅛ teaspoon salt
¼ teaspoon pepper
4 cups assorted root vegetables, peeled and shredded
1 onion, shredded
2 slices bacon, cooked and crumbled
6 teaspoons canola oil
sour cream (for garnish)

1
Preheat oven to 400*.
2
Coat a baking sheet with cooking spray.
3
Whisk egg, flour, scallions, horseradish, salt and pepper in a large bowl.
4
Stir in vegetables, onions and bacon.
5
Shape into pancakes.
6
Heat 2 teaspoons oil in a large nonstick skillet over medium heat.
7
Cook 4 pancakes per batch.
8
Transfer to baking sheet.
9
Repeat until all batter is used, adding 2 teaspoons oil to each additional batch.
10
Place baking sheet in oven and bake for 15 minutes.
11
Serve garnished with sour cream.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large egg, lightly beaten, ¼ cup flour, 3 tablespoons chopped scallions, 2 teaspoons chili powder or 1 dash cayenne pepper, and more.

Yes, Root Vegetable Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Root Vegetable Pancakes

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