Last updated 4 years ago
These scrumptious little treats will be a crowd pleaser. Plus, they are a great way to get kids to eat vegetables!
Makes: 6 servings, 2 pancakes each
What you'll need:
- 1 large egg, lightly beaten
- 1/4 cup whole-wheat flour
- 3 tablespoons chopped scallions
- 1 tablespoon chopped fresh dill, or 1 teaspoon dried
- 1 tablespoon prepared horseradish
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 4 cups assorted root vegetables, peeled (about 1 1/2 pounds; see Tip) and shredded
- 2 slices cooked bacon, crumbled (optional)
- 6 teaspoons canola oil, divided
- Reduced-fat sour cream, for garnish
What you'll need to do:
Preheat oven to 400°F. Coat a baking sheet with cooking spray.
Whisk egg, flour, scallions, dill, horseradish, salt and pepper in a large bowl. Stir in vegetables and bacon (if using).
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook 4 pancakes per batch: place about 1/4 cup vegetable mixture in a little of the oil and press with the back of a spatula to flatten into a 2- to 3-inch pancake. Cook until crispy and golden, 1 1/2 to 3 minutes per side.
Transfer the pancakes to the prepared baking sheet. Continue with 2 more batches, using the remaining 4 teaspoons oil and vegetable mixture. Transfer the baking sheet to the oven and bake for 15 minutes. Serve garnished with sour cream, if desired.
For tips & notes, nutrition value, and the original recipe, visit Eating Well.