I found myself with a crisper drawer full of an odd assortment of root vegetables. A few varieties of turnip, a radish or two, and two kinds of beets. What else was there to do but make pancakes? These are easy easy easy, and my kids eat them (win!).
Step one: grate them.
This was about 3.5 pounds of vegetable.
Step 2: add eggs and seasonings.
I whisked 6 eggs with 1 TBSP each ground ginger, onion powder, cumin and coriander, and added a sprinkle of paprika, but the possibilities are endless.
Step 3: add fresh herbs, if desired.
I used Italian parsley, but feel free to experiment with whatever sounds good with your seasonings of choice.
Step 4: spread about 2/3 cup worth of ‘batter’ in an oiled pan and cook like a latke, browning nicely on both sides. Serve with avocado (or ketchup or hummus, as my kids like them).