This recipe is so simple and delicious. There is no added sugar and it is gluten- and dairy-free. Great as part of a breakfast or brunch. These are savory and delicious on their own without any condiments but feel free to experiment.

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
2
Yield:
4 medium pancakes
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Cook's Notes:

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

194 calories; protein 5.8g 12% DV; carbohydrates 14.7g 5% DV; fat 13g 20% DV; cholesterol 137.6mg 46% DV; sodium 641.1mg 26% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/14/2015
Simple and delicious is right. Wife & loved these. Will be our go to savory breakfast pancake. Made exactly as described and came out perfect. Read More
(3)
14 Ratings
  • 5 star values: 6
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/14/2015
Simple and delicious is right. Wife & loved these. Will be our go to savory breakfast pancake. Made exactly as described and came out perfect. Read More
(3)
Rating: 4 stars
07/01/2016
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. Read More
(2)
Rating: 4 stars
01/22/2015
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 Read More
(2)
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Rating: 5 stars
10/17/2016
These turned out awesome! Easy to make and a great combination of flavors. I will be making them again! Read More
(1)
Rating: 4 stars
08/10/2016
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. Read More
(1)
Rating: 4 stars
12/24/2015
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. Read More
(1)
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Rating: 4 stars
12/29/2016
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. Read More
(1)
Rating: 5 stars
01/23/2019
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. Read More
(1)
Rating: 4 stars
05/03/2017
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. Read More