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Simple Parsnip Pancakes
Simple Parsnip Pancakes
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Savory gluten-free parsnip pancakes with rosemary and onion, perfect for breakfast or brunch.
Ingredients:
  • 1 cup grated peeled parsnips
  • 2 small eggs
  • 0.25 cup finely chopped onion
  • 1 tablespoon olive oil
  • 0.5 teaspoon dried rosemary
  • 1 pinch ground black pepper to taste
  • 1 teaspoon sunflower oil, or more as needed
Instructions:
  • Mix parsnips, eggs, onion, olive oil, salt, rosemary, and black pepper in a bowl until a lumpy batter forms.
  • In a heavy frying pan set over medium heat, warm sunflower oil. Carefully spoon batter into the hot oil and fry until pancakes turn golden brown and crispy around the edges, about 6 to 7 minutes on each side.

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