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Beet Pancakes

Beet Pancakes


  • 3 cups peeled, coarsely grated beets (about 3 medium)
  • 2 large eggs, beaten
  • 3 tablespoons gluten-free flour
  • 1 1/2 teaspoons kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • Canola oil


  1. Place the beets in a large bowl and press down on them with several layers of paper towels to remove excess moisture. Add eggs, flour, salt, and pepper and stir until thoroughly mixed.
  2. Heat a large nonstick skillet over medium heat. Add just enough oil to coat the bottom. When oil is very hot (it should flow easily when the skillet is tilted) use a tablespoon measure to scoop a heaping portion of the beet mixture into the skillet. Repeat with remaining batter, working in batches and adding more oil to the skillet as needed.
  3. Cook until the pancakes are golden, about 3 minutes per side, flipping with a small spatula. Transfer cooked pancakes to a baking sheet in a single layer.
  4. Topping: Spoon some apple mustard (mix together applesauce, whole-grain mustard, and Dijon mustard to taste) over each pancake, and add some pastrami and a pinch of chives.


  • Zucchini Pancakes: Instead of beets, use 2 cups shredded zucchini and 1 cup shredded potato. Top with thyme-lemon yogurt (stir chopped fresh thyme, fresh lemon juice, salt, pepper, and chives into Greek yogurt) + roasted tomatoes.
  • Carrot-Parsnip Pancakes: Instead of beets, use equal parts shredded carrots and parsnips. Top with edamame hummus + microgreens.
  • Celery Root Pancakes: Instead of beets, use shredded celery root. Top with cranberry chutney.


  • Created by Connor Shanahan, chef de cuisine at Wolfgang Puck Catering

Nutrition Information

Per serving: 21 kcal cal., 1 g fat (0.2 g sat. fat), 2 g carb., 0 g fiber, 1 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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