Root Vegetable Pancakes Recipe

Name: Root Vegetable Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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.

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Root Vegetable Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions