Root Vegetable Pancakes

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Serving: 3/4/2021

Dietitians' Pick! Fueled Up for Fall- Eggs and Root Vegetables.

Think outside the stew and mashes thanks to Pete & Gerry’s Organic Eggs and turn root veggies into crispy, savory, kid-friendly family favorites any season of the year.

One time, experiment with carrots, potatoes, turnips and beets; Another, combine sweet potatoes, winter squash, celery root and parsnips— the choice is yours!

Tip from the pros at Pete & Gerry’s: Serve with a dollop of sour cream, applesauce or ketchup alongside their delicious eggs for breakfast or brinner.

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1. Wash hands with soap and water.
2. Rinse fresh produce prior to prepping.
3. In a large bowl, beat eggs with flour, salt and pepper. Add grated vegetables and onion and toss to mix thoroughly.
4. Heat oil over medium-high heat in large skillet, until it shimmers slightly.
5. Carefully lower egg and vegetable mixture, in 1/4-cup spoonfuls, into oil and use a fork to spread and flatten slightly.
6. Cook root vegetable pancakes until golden brown on bottom, about 3 minutes. Flip and cook 2 to 3 minutes more. Serve hot or warm.


Nutrition Facts

Calories: 310
Total Fat:18g
Saturated Fat:12g
Cholesterol: 140mg
Total Carbohydrates:32g