Winter Vegetable Pancakes

Winter Vegetable Pancakes

Ingredients: 1 and 1/2 cup peeled and shredded potatoes 1 cup peeled and shredded parsnips 1 cup peeled and shredded carrots 1 cup peeled and shredded beets 1 cup shredded onion 2 eggs lightly beaten 1/3 cup flour 1 tsp salt 4-6 Tbsp Olive oil Spice Pack (paprika, cayenne, parsley, celery seed)

Directions: Peel and shred vegetables. I used my cheese grater to great success Using a strainer, squeeze out any excess water In a large bowl stir together vegetables, eggs, flour, spice pack and salt In a large non-stick pan, heat 2 tablespoons of oil over medium-high heat until hot Using a 1/4 cup measuring cup, scoop out the mixture into the pan and then flatten them with a spatula Cook until the bottoms are deeply browned (5-6 minutes) and then flip and cook the other sides for about 4 minutes until browned. Top with apple sauce or sour cream and enjoy!

Notes: If you want, this recipe is great without the spice pack at all, or just using potatoes and onions if you want to use your other veggies for another recipe.