The key to this crowd pleaser is using a food processor to contain the colorful beet dye. You can use a cheese grater but it is messy.
I always change it up a little by adding a variety of different spices to suit my mood & I double the recipe because these go fast. This is perfect for breakfast or dinner!
- 1 1/3 cups (packed) coarsely shredded peeled beets (from approx.2 medium)
- 1 cup coarsely shredded peeled carrots (from approx. 2 medium)
- 1 cup thinly sliced onion
- 2 cloves of garlic finely chopped
- 1 large farm fresh egg
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup all purpose flour
- 3 tablespoons macadamia nut oil (or olive oil)
- sour cream for on top
Combine beets, carrots, onion & garlic in large bowl. With paper towels, press out any moisture in the beet mixture. Mix in egg, salt and pepper. Add flour; stir to blend well.
Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Using 1/3 cup beet mixture for each pancake, drop 4 pancakes into skillet. Flatten each into 3-inch round. Cook until brown and cooked through, about 4 minutes per side. Repeat with remaining beet mixture, making 4 more pancakes.
Serve pancakes with sour cream.
