- 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
- 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.
- 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.
- 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.
- 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
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