1. Preheat oven to 400°F. Coat a baking sheet with cooking spray.
2. Whisk egg, flour, scallions, dill, horseradish, salt and pepper in a large bowl. Stir in vegetables and bacon (if using).
3. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook 4 pancakes per batch: place about 1/4 cup vegetable mixture in a little of the oil and press with the back of a spatula to flatten into a 2- to 3-inch pancake. Cook until crispy and golden, 1 1/2 to 3 minutes per side. Transfer the pancakes to the prepared baking sheet. Continue with 2 more batches, using the remaining 4 teaspoons oil and vegetable mixture. Transfer the baking sheet to the oven and bake for 15 minutes. Serve garnished with sour cream, if desired.
NUTRITION INFORMATION: Per serving: 106 calories; 6 g fat (1 g sat, 3 g mono); 35 mg cholesterol; 12 g carbohydrate; 3 g protein; 3 g fiber; 180 mg sodium; 294 mg potassium.
Nutrition bonus: Vitamin A (60% daily value), Folate (17% dv), Vitamin C (15% dv).
1 Carbohydrate Serving
Exchanges: 2 vegetable, 1 fat
Originally Submitted
10/27/2008
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