What?!? Parsnip pancakes? Yep. You saw that right! That’s what happens when you have leftover parsnip mash and you just want to do something different with the leftovers.
Let’s start out with the parsnip mash. Have you made a mash with parsnips? If not, I highly suggest you do so! It’s so good! The flavor is somewhere in between a regular white potato and a sweet potato. Parsnip is a root and is high in potassium, manganese and magnesium so it’s definitely a healthy food to incorporate into your diet. They are a higher carb/starchy veggie so if you’re watching carbs, it’s not something you’ll want to eat on the daily ….. it’s very similar to eating sweet potatoes so again, if you’re eating a very low carb diet the parsnips are a great healthy resource for carbs but probably shouldn’t be eaten on a daily basis. That said, they are a good source for someone who works out a lot/hard and really wants to get some good, healthy carbs in! BUT back to the mash — I roast my parsnips and then mash them but you can just as well boil or steam them, then mash.
When you whip this up, put a cup to the side and make these pancakes. They are a savory pancake to go along side some greens and bacon for breakfast or you can certainly just serve for dinner. In fact, they would even make great “buns” and will hold a nice ground beef patty with all the burger fixings! I just thought of that as I am writing this …..so I’m gonna get on that meal real soon!
I hope you give these guys a try. It really is easy to prep the parsnips ahead of time by roasting on your prep day …..then mashing the night of the meal and then of course, making into pancakes when you’re ready for them. It’s always fun to repurpose food and it’s a great way to make sure you use up leftovers without feeling like you’re eating leftovers. So let me know how it goes! And as always ….I would love to hear about any modifications you make to this recipe – sharing is caring!
- 4 eggs
- 1 cup parnsip mash*
- 1/4 diced asparagus
- Salt and pepper to taste
- Oil of choice
- Heat pancake grill on medium heat. Brush some sort of oil/grease onto pan (I brushed bacon grease on from the bacon I cooking up in another pan).
- Using a heaping 1/8 measuring cup, make small little rounds on griddle.
- Heat up til you can see a firm bottom of pancake (about 4ish minutes), then gently flip and cook up another 3ish minutes - the time really depends on the thickness of your pancake.
- Serve with your favorite breakfast sides!
- *Roast/Mash: Dice 2 parsnips into bigger chunks, toss in bowl with avocado oil (or fav cooking oil), lay on baking sheet in single layer and sprinkle salt, pepper & garlic powder. Roast at 450 degrees for 25-30 min, flipping about 1/2 way through. Boil/Mash: place parsnip chunks in boiling water, cover, turn flame to a simmer and cook about 10-15minutes. Both methods are done when parsnips are fork tender. Place into blender with 2 tbsp ghee or butter & 1/4 cup+ almond milk. Blend until creamy.
- Reserve 1 cup for the "pancakes".
