Carrot and Beet Pancakes
I’m always looking for ways to incorporate more beets into our weekly meals when staying with my father. Parkinson’s is a challenging disease; one of the ways I deal with impotence of the disease is trying to boost nutrition into my dad’s daily life.
Beets help blood flow and are brain-healthy. So beets go into breakfast smoothies and raw grated beets go into salads. These pancakes are a new way to use beets.
The first time I made them, I served them with a potato, turnip and pumpkin puree (spiced with tumeric and cumin). Yum!
And an arugula, tomato salad with green onion and CMF vinaigrette.
I’ve since made them for teatime, which is my dad’s favorite late afternoon interlude and oftentimes he wants tea rather than dinner.
I think they’d also be a lovely brunch option.
Variations:
- Add ½ teaspoon red pepper flakes to give spice them up
- Serve with a dollop of plain Greek yogurt or puree the yogurt with a clove of garlic and ¼ cup of cilantro, mint, or parsley.
- Serve with sweet potato puree, a cauliflower and potato puree
- 2 medium beets
- 2 medium carrots
- 1 medium onion thinly sliced
- 1 large egg
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup whole-wheat flour or oat bran
- 2 tablespoons olive oil
- Preheat oven to 300°F.
- Peel and grate beets (should be about 1 1/3 cup). Put in a mixing bowl.
- Peel and grate carrots (1 cup). Add to beets. Mix in egg, cumin, coriander, salt and pepper.
- Add flour; stir to blend well.
- Generously brush a baking sheet with olive oil and bake for 20 minutes or until edges begin to brown.
Variations:
- Add ½ teaspoon red pepper flakes to give spice them up
- Serve with a dollop of plain Greek yogurt or puree the yogurt with a clove of garlic and ¼ cup of cilantro, mint, or parsley.
- Serve with sweet potato puree, a cauliflower and potato puree
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