Simple Parsnip Pancakes

Prep Time:
10 mins

Cook Time:
15 mins

Total Time:
25 mins

Servings:
2

Yield:
4 medium pancakes

Ingredients

Directions

Combine parsnips, onion, eggs, olive oil, salt, rosemary, and black pepper in a bowl until batter is combined and lumpy.

Heat sunflower oil in a heavy skillet over medium heat. Drop batter into skillet; cook until brown and crispy on the edges, 6 to 7 minutes per side.

Cook's Notes:

I used two small eggs but one large egg might be enough if you don't have small eggs.

If the batter is not moist enough, add a tiny bit of liquid of your choice.

If you prefer a more typical pancake, you can substitute ginger or cinnamon for rosemary and omit the onion.

Nutrition Facts (per serving)

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