Vegetarian

Zucchini Parsnip Pancakes takes several minutes to prepare.

Zucchini Parsnip Pancakes takes several minutes to cook.

Zucchini Parsnip Pancakes makes 4 servings.

The ingredients for Zucchini Parsnip Pancakes are:

2 cups shredded zucchini
2 cups mashed parsnips
1/2 medium onion, chopped
1 whole egg
2 egg whites
2 tbsp coconut flour
1/4 tsp sea salt and black pepper
1/2 tsp garlic powder
1 tbsp chives
2 tbsp oil

Here is how you make Zucchini Parsnip Pancakes:

Place parsnips in a large saucepan and cover with water; add salt. Bring to a boil over medium-high heat. Reduce heat; cover and cook for 15-20 minutes or until tender. Meanwhile, shred the zucchini and place in a clean tea towel or cheese cloth. Squeeze to drain excess liquid.Drain and place parsnips in a large bowl; mash. In a separate bowl sift the coconut flour, adding garlic, black pepper, and chives. Stir in the zucchini, chopped onion, egg and egg whites.Heat 1 tbsp oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.Serving Size: Makes 12 pancakes, 3 per servingNumber of Servings: 4Recipe submitted by SparkPeople user CAITLIN_L.

The nutritional information for Zucchini Parsnip Pancakes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 182.8

• Total Fat: 8.6 g
• Cholesterol: 46.5 mg
• Sodium: 201.7 mg
• Total Carbs: 22.5 g
• Dietary Fiber: 6.4 g
• Protein: 5.9 g