Beet and Sunflower Pancakes

3 large beets
2 carrots
1 cup raw sunflower seeds
2 tsp fresh thyme
1/4 tsp salt
3 eggs

Shred beets and carrots. Coarsely grind sunflower seeds with a few bursts in a food processor. Combine all ingredients. Oil 2 baking sheets and preheat oven to 425. Using a serving spoon place mounds of mixture on baking sheet and flatten into pancakes about 3 inches across. Bake for 15 minutes. Flip over and bake another 15 minutes.