• prep: 55 min
  • cook: 0 hr
  • total: 55 min
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  • servings:
  • Summary

    Don't let potatoes have all the pancake fun! Try supplementing the spuds with shredded beets -- they impart an earthy flavor and a stunning crimson hue.

    Ingredients

    • 1/3 cup potato starch
    • 1/4 teaspoon baking powder
    • Kosher salt and freshly ground black pepper
    • 1 pound russet potatoes (about 2)
    • 1 medium onion (8 ounces)
    • 1 pound peeled beets (about 2 large or 4 small)
    • 2 large eggs, lightly whisked
    • Safflower oil, for frying
    • Flaky salt, creme fraiche, smoked trout, and minced fresh chives for serving

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 24
    • Amount Per Serving
    • Calories: 39 % Daily Value *
    • Total Fat: 0 g 0.22%
    • Saturated Fat: 0 g 0.3%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 20 mg 0.83%
    • Calcium: 28 mg 2.84%
    • Potassium: 140 mg 4.01%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 3.66%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 10 g %
    • Dietary Fiber: 2 g 7.44%
    • Sugar: 1 g
    • Protein: 1 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 62.76%
    • Vitamin C 7.53%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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