Recipe Redo Blog

Traditional Recipes Redone…Healthier

Sweet Potato and Carrot Pancakes

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This Recipe was created by Stéphane Beaucamp, Executive Chef of Lake Austin Spa Resort

Make six 3-inch pancakes


  • 1 oz hazelnuts
  • 1 medium sweet potato, peeled and diced
  • 1 medium carrot, peeled and diced
  • Sea salt and pepper
  • 2 large eggs, separated
  • 3 tablespoons millet flour
  • 3 tablespoon low fat buttermilk
  • 1 tablespoon chopped cilantro
  • 2 tablespoon extra-virgin olive oil


  1. Toast the hazelnut in a frying pan over medium heat for 4 to 5 minutes
  2. When they are cool enough, chop them coarsely and set aside
  3. Steam the potato and carrot until soft, puree the steamed vegetables (you should have 1 packed cup of puree)
  4. Transfer the puree in a large bowl and season with sea salt and pepper
  5. Stir in the egg yolks, millet flour, milk, and cilantro and mix until ingredients are incorporated
  6. In a mixer beat the egg whites with a pinch of sea salt until they form a soft peak
  7. Fold them with the vegetable mixture
  8. And cook them in a frying pan the same way that you would cook pancakes two to three minute on each side
  9. Top the pancake with chopped toasted hazelnut and serve it with a side of salad such as arugula, mache and a light citrus vinaigrette
  10. Great for lunch

Author: Debra K

I believe we all have the right to enjoy incredible looking and tasting cuisine.

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