This meal is wonderful and incredibly easy. It is devoid of gluten and dairy and there is no added sugar. Excellent as a component of breakfast or brunch. Without any additional toppings, these are flavorful and wonderful, but feel free to experiment.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 2 |
| Yield: | 4 medium pancakes |
Ingredients
- 1 cup grated peeled parsnips
- 2 small eggs
- ¼ cup finely chopped onion
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon dried rosemary
- 1 pinch ground black pepper to taste
- 1 teaspoon sunflower oil, or more as needed
Instructions
- Combine parsnips, eggs, onion, olive oil, salt, rosemary, and black pepper together in a bowl until batter is combined and lumpy.
- Heat sunflower oil in a heavy frying pan over medium heat. Spoon batter into oil and fry until pancakes are brown and crispy on the edges, 6 to 7 minutes per side.
- I used two small eggs but one large egg might be enough if you don’t have small.
- If the batter is not moist enough, add a tiny bit of liquid of your choice.
- If you prefer a more traditional pancake, you can substitute ginger/cinnamon for the rosemary and leave out the onion.
Nutrition Facts
| Calories | 194 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 138 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 641 mg |
| Sugars | 4 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is wonderful, I made these for a vegetarian brunch guest and everyone loved them! The only changes I made were adding about a teaspoon of garlic purée, substituted rosemary for another herb I had on hand, and added about 2 tablespoons of shredded cheddar cheese.
Delicious, I had some carrots that needed to be used so I threw them in with the parsnips. Very good for lunch on a cold Sunday.
These are so good I’ve already made them 3 times and I just discovered the recipe a week and a half ago. I made them once with thyme instead of rosemary, when I was out, and they were just as good. I’ve also used yellow onion in one batch and red in another and they were also just as good. I use Seasonello herbal salt, which is a mix of sea salt, rosemary, garlic, sage, and pepper and add some cayenne. I altered the measurements a bit to accommodate the portion I wanted. The following measurements yielded 6 good sized pancakes: 2 cups shredded parsnips (in my case, that was 1 large parsnip), 3 eggs (beaten), 1/2 cup finely chopped onion, 1 tsp Seasonello, 1 tsp thyme or rosemary, 2 Tbs olive oil, cayenne and fresh ground pepper to taste. I fried mine in peanut oil, 5 minutes each side, on medium heat. These pancakes are delicious with sriracha and I’d say they’re actually best eaten cold the next day.
Absolutely delicious, and you can substitute potatoes pretty easily as well.
These are amazing. I added some bread crumbs to the mix and once done goat cheese and sweet/hot sauce. It was a hit!
I used two large eggs, after reading the comment that one large would probably be fine. To fix things, I just added more parsnips and a carrot. I also added some wheat germ, hoping it would soak up some of the extra liquid. I used ginger, cloves, and cinnamon for spices. They turned out pretty good. Not sure I’d use the carrot next time, but might experiment with adding zucchini. One of the two kids ate them, so I’d consider it a success.
These are good I tripled the recipe but mine came out like egg foo young. Probably my fault because I used Large eggs rather than small eggs per instructions. They were still good and there were no leftovers. Next time I will use small eggs. Thanks for the recipie.
These turned out awesome! Easy to make and a great combination of flavors. I will be making them again!
Simple Parsnip Pancake Haiku: “Could use touch of heat. But I was amazed at these – no leftovers here!” Grating parsnips is a little time-consuming, but other than that, this recipe couldn’t have been easier, and probably a whole lot better for us than the typical potato pancake that we eat. I think they could benefit from a dash of cayenne for a kick, but didn’t mind dipping my bites into hot sauce. The recipe was easy to follow, and while I prepared the last of our dinner, I put the completed pancakes (about 8 min/side for my 3″ blobbies) in a 300 deg oven to keep warm.
I was surprised at how much I liked this, since I am not a big rosemary fan. I may play with some herbs I like better and see if I can make it 5 stars. The secret to getting them to stay together is to make them small and cook really well before flipping.
I was glad to find a good way to use some of the parsnips I got in my CSA box this week. I would recommend doubling this recipe, because it’s very toasty and satisfying as a side dish. Instead of the finely chopped onion, I used half a leek, sliced fine, because I had one handy needing to be used.
Turned out great, a bit bland but still nice and very more-ish
Simple and delicious is right. Wife & loved these. Will be our go to savory breakfast pancake. Made exactly as described and came out perfect.
These were nice. I like the contrast of salty and sweet so I added a bit of spicy salt.. also good with some wing sauce. It went well with sweetness from parsnips