beet and carrot pancakes

If you have a plethora of beets on hand, like I often do this time of year from my CSA crop-share, this recipe is a great way to turn them into something spectacular. These beet pancakes are similar to a potato pancake (latke for those who know Hanukkah), but made with beets and carrots instead of potato. These beet pancakes are an original recipe that I developed for Vegetarian Times (called them Jewel-Tone Pancakes with Creamy Yogurt-Dill Sauce) for the 1 food 5 ways: Beets feature article I wrote for the mag. The beet pancake recipe has received great reviews from VT readers. One genius VT reader made the recipe vegan by substituting 1 1/4 cups chickpea flour + 3 Tbs. water for the egg in the recipe. Other readers said it worked well!

I top these beet pancakes with a simple, creamy yogurt dill sauce and serve them as an appetizer for fall and winter entertaining. They are both delicate and filling and have a sweet, early flavor. I also make these beet pancakes as a light Meatless Monday dinner and serve with salad with a simple vinaigrette.

For a vegan topping, use a dollop of tofu scallion cream cheese (such a Tofutti) or Greek coconut yogurt (I love Anita’s Creamline Coconut Yogurt that I buy from FreshdirectWesterly Natural Market or Gary Null’s Uptown Whole Foods).

Photo Credit: Vegetarian Times

Add to Favourites