Parsnip Pancakes
These parsnip pancakes are a delicious and nutritious twist on traditional pancakes. Made with grated parsnips and a hint of spices, they are perfect for a hearty breakfast or brunch.
Ingredients - Serves 4
- Fresh cilantro - 2 tablespoons, chopped
- Greek yogurt - 1/2 cup
- Vegetable oil - 2 tablespoons
- Ground coriander - 1/2 teaspoon
- Ground cumin - 1/2 teaspoon
- Salt - 1/2 teaspoon
- Baking powder - 1 teaspoon
- All-purpose flour - 1/2 cup
- Eggs - 2
- Parsnips - 2 large, grated
Let's Get Started
- In a large bowl, combine the grated parsnips, eggs, flour, baking powder, salt, cumin, and coriander. Mix well until all ingredients are combined.
- Heat the vegetable oil in a non-stick skillet over medium heat.
- Scoop about 1/4 cup of the parsnip mixture onto the skillet and flatten it with a spatula to form a pancake shape. Repeat with the remaining mixture, leaving some space between each pancake.
- Cook the pancakes for about 3-4 minutes on each side, or until golden brown and crispy.
- Remove the pancakes from the skillet and transfer them to a plate lined with paper towels to absorb any excess oil.
- Serve the parsnip pancakes warm, topped with a dollop of Greek yogurt and a sprinkle of fresh cilantro.
- Enjoy!
Dietary Info
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 180
- Fat: 6g
- Carbs: 25g
- Protein: 4g
- Sodium: 300mg
- Sugar: 5g
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