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Root Vegetable Pancakes

Submitted by : Mckenna Barlow paleomac@gmail.com

I love pancakes but sometimes the sweet ones make me over eat! So,
I have made up this savory version using root vegetables instead. My
husband really liked them and said they were excellent as leftovers too

Ingredients:

1/2 celery root peeled, grated
4 parsnips peeled, grated
1/4 purple onion totally minced to a pulp
1 1/2 cups almond meal (poured a bunch of almonds in my vita-mix and let
‘er rip- much cheaper than buying it but the cheapest place is Trader Joes)
4 eggs
2 tsp turmeric
2 tsp ground coriander (see comment above)
1/4 cup hot horseradish
couple squirts of hot sauce and sea salt to taste

Create:
Mix everything together
Medium Heat use coconut oil and make pancakes like normal (4inch diameter
1/2 inch thick)
Cook for about 5 minutes each side

Enjoy!

Mckenna Barlow

Tina Turbin

www.glutenfreehelp.info

From our home to yours, Tina Turbin
If you have any questions or suggestions just email me at Info (at) TinaTurbin (dot) com.

My celiac story sparked a quest for gluten-free wellness and mindful living. Science and intentional habits unlocked a healthier me. I’m thrilled to share tips to help you thrive. Gluten-Free Help offers practical solutions and tasty recipes to optimize health through mindful choices. Read more About Tina Turbin.

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