Gluten-Free Parsnip Pancakes

Potato pancakes are traditional dish in many cultures around the world. They are basically the greasy love child of hash browns and flour-laden pancakes. We all love a comfort food, but since we don’t always feel& comfortable with the ingredients. I gave the classic dish a healthy spin. Hint, hint: no flour and no potato!

Parsnips are lower in calories and higher in fiber than potatoes. One half cup of cooked parsnips has three grams of fiber and loads of potassium, folate, vitamin C, manganese, and only 55 calories. Parsnips also contain antioxidants and have antibacterial, antifungal, and anti-inflammatory properties. Sounds like it is time for a new tradition!

Yields Eight to 10 Pancakes


Parsnip Pancake

  • 1 pound (about 3 to 4 medium) parsnips
  • 1 teaspoon salt
  • 1/2 cup cooked quinoa
  • 1 tablespoon flax seed
  • 2 eggs
  • 2 cloves garlic, thinly sliced
  • 2 chives or green onions, thinly sliced
  • 4 tablespoons oil of choice, for frying
  • 1/4 cup grated parmesan cheese; for a nondairy option: 2 tablespoons nutritional yeast + 2 tablespoons olive oil

Avocado Spread

  • 1 ripe avocado
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 packet ALOHA Daily Good Greens
  • 1/2 teaspoon black pepper
  • 1 tablespoon plain yogurt of choice or 1 tablespoon olive oil
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  1. Preheat your oven to 450°F. Wash your parsnips and wrap them in tin foil. Place them on a center rack of your oven and bake them for 40 to 60 minutes.
  2. To cook the quinoa, combine a generous 1/2 cup of water with a generous 1/4 cup uncooked quinoa. Bring the water to a light boil and simmer on low until the water has cooked off.
  3. Remove the parsnips from the oven. Recycle the foils and remove the skins from the parsnips—they should slide off pretty easily.
  4. Place parsnips in a bowl and mash. Add all of the other ingredients except for the oil for frying. Mix well util you have a smooth consistency.
  5. Heat one tablespoon of the oil for frying in a 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.
  6. While the pancakes are frying, make the avocado spread in a food processor or blender by adding all ingredients and then blending until smooth.