Parsnip-Scallion Vegan Pancakes
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 49.9
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 77.9 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 2.0 g
- Protein: 1.1 g
View full nutritional breakdown of Parsnip-Scallion Vegan Pancakes calories by ingredient
Introduction
The fresh, slightly sweet taste of parsnips doesn't need too much spicing up; the green onions add just enough subtle bite. The fresh, slightly sweet taste of parsnips doesn't need too much spicing up; the green onions add just enough subtle bite.Number of Servings: 16
Ingredients
-
4 cups shredded, peeled parsnips
1 cup finely chopped scallions
1/2 cup all-purpose flour
2 tsp canola oil plus extra for frying
1/2 tsp salt
a few dashes fresh black pepper
1/3 to 1/2 cup water
Directions
1. Combine the parsnips and scallions in a large mixing bowl, mixing to evenly distribute the scallions.
2. Add the flour, oil, salt, and pepper, tossing to coat.
3. Add 1/2 cup of water and mix until the batter holds together when given a squeeze. Add a little more water if necessary.
4. Preheat a heavy-bottomed skillet over medium-high heat. Add about 1/4 inch of oil. To test if the pan is ready, throw in a little pinch of the batter; if bubbles form around it immediately, it is ready.
5. Form about 2 tablespoons of batter into a ball, then flatten out into a disk about 2 inches wide. Add the pancake to the oil, and continue with the rest of the batter, without crowding, cooking each pancake for 2.5-3 minutes on each side, until golden brown.
Note: I usually make a batch of eight, by the time the eighth is placed in the pan, the first pancake that I put in is ready to be flipped. You may need to add extra oil when you make the second batch.
6. When pancakes are done, transfer to a paper bag or paper towel to drain the oil.
Makes about 16 pancakes.
*Taken from "Vegan With a Vengeance" by Isa Chandra Moskowitz*
Number of Servings: 16
Recipe submitted by SparkPeople user SEA.LEGS1.
2. Add the flour, oil, salt, and pepper, tossing to coat.
3. Add 1/2 cup of water and mix until the batter holds together when given a squeeze. Add a little more water if necessary.
4. Preheat a heavy-bottomed skillet over medium-high heat. Add about 1/4 inch of oil. To test if the pan is ready, throw in a little pinch of the batter; if bubbles form around it immediately, it is ready.
5. Form about 2 tablespoons of batter into a ball, then flatten out into a disk about 2 inches wide. Add the pancake to the oil, and continue with the rest of the batter, without crowding, cooking each pancake for 2.5-3 minutes on each side, until golden brown.
Note: I usually make a batch of eight, by the time the eighth is placed in the pan, the first pancake that I put in is ready to be flipped. You may need to add extra oil when you make the second batch.
6. When pancakes are done, transfer to a paper bag or paper towel to drain the oil.
Makes about 16 pancakes.
*Taken from "Vegan With a Vengeance" by Isa Chandra Moskowitz*
Number of Servings: 16
Recipe submitted by SparkPeople user SEA.LEGS1.
