Root Vegetable Pancakes Recipe

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Root Vegetable Pancakes
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  1. Preheat oven to 400*. Coat a baking sheet with cooking spray.
  2. Whisk egg, flour, scallions, horseradish, salt and pepper in a large bowl. Stir in vegetables, onions and bacon.
  3. Shape into pancakes.
  4. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook 4 pancakes per batch. Transfer to baking sheet. Repeat until all batter is used, adding 2 teaspoons oil to each additional batch. Place baking sheet in oven and bake for 15 minutes. Serve garnished with sour cream.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 21773.54 Kcal (91161 kJ)
Calories from fat 12289.07 Kcal
% Daily Value*
Total Fat 1365.45g 2101%
Cholesterol 346.72mg 116%
Sodium 5113.68mg 213%
Potassium 1150.33mg 24%
Total Carbs 1337.48g 446%
Sugars 517.91g 2072%
Dietary Fiber 393.04g 1572%
Protein 830.15g 1660%
Vitamin C 14.9mg 25%
Vitamin A 0.1mg 2%
Iron 7.8mg 43%
Calcium 220.6mg 22%
Amount Per 100 g
Calories 1559.37 Kcal (6529 kJ)
Calories from fat 880.11 Kcal
% Daily Value*
Total Fat 97.79g 2101%
Cholesterol 24.83mg 116%
Sodium 366.23mg 213%
Potassium 82.38mg 24%
Total Carbs 95.79g 446%
Sugars 37.09g 2072%
Dietary Fiber 28.15g 1572%
Protein 59.45g 1660%
Vitamin C 1.1mg 25%
Iron 0.6mg 43%
Calcium 15.8mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 548.5
  • 541

Good Points

  • saturated fat free,
  • high fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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