Root Veg Pancakes

Root Vegetable Pancakes

Joyce Hendley

This time of year we’re putting our crops to bed and our root cellar is stocked with colorful, healthy root vegetables. Here’s an easy recipe to turn them into yummy, kid-friendly fare, no matter what’s in your cellar (or at your farmers’ market)!


20 Minutes


Makes 12 pancakes (3-4 servings)


3 large Pete & Gerry’s Organic eggs

1/3 cup flour

Salt and freshly ground pepper, to taste

4 cups grated root vegetables (about 1 1/2 pounds), in any combination

1 medium onion, grated or finely chopped

Vegetable oil for frying


We made ours with carrots, potatoes, turnips, and beets, but sweet potatoes, winter squash, celery root, and parsnips work well too.  Try them with a dollop of sour cream or applesauce, or (of course) ketchup. Serve with some sunny-side-up eggs alongside and have “breakfast for dinner!”


In a large bowl, beat the eggs with the flour, salt and pepper. Add the grated vegetables and onion and toss to mix thoroughly.

Heat the oil over medium high heat until it shimmers slightly.  Drop the egg-vegetable mixture in 1/4-cup spoonfuls into the skillet and use a fork to spread and flatten them slightly. Cook until golden brown, about 3 minutes; flip and cook 2-3 minutes more. Serve hot or warm.