Parsnip and Almond Flour Pancakes

These almond flour and parsnip pancakes are a gluten-free and grain-free breakfast option that is both delicious and nutritious. The parsnips add a natural sweetness to the pancakes, while the almond flour provides a nutty flavor and a good dose of protein. These pancakes are also dairy-free, making them a great choice for those with lactose intolerance.

The idea for these pancakes came to me one day when I was looking for a gluten-free and grain-free breakfast option. I had some almond flour on hand, and I was looking for a way to use it up. I also had some parsnips that I needed to use up, so I decided to combine the two ingredients and see what would happen. The result was these delicious and nutritious pancakes.

Prep time: 15 | Cook time: 10 | Serves: 2

Ingredients

• 1 cup almond flour
• 1/2 cup grated parsnips
• 1/4 cup water
• 1/4 cup unsweetened almond milk
• 1 egg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon coconut oil, for greasing the pan

Instructions

1. In a large bowl, whisk together the almond flour, grated parsnips, water, almond milk, egg, baking powder, baking soda, and salt.
2. Heat the coconut oil in a large skillet over medium heat.
3. Pour 1/4 cup of batter into the skillet for each pancake.
4. Cook for 2-3 minutes per side, or until golden brown.
5. Serve with your favorite toppings.

Why It Works

• The parsnips add a natural sweetness to the pancakes.
• The almond flour provides a nutty flavor and a good dose of protein.
• These pancakes are also dairy-free, making them a great choice for those with lactose intolerance.