The cold weather is making me crave something a little heartier for breakfast...something I can slather with butter. Enter these Potato Pancakes with Apples and Parsnips.
These were born from leftover mashed potatoes, which always seem to be destined for future pancake form. The combination of the starchy potato with the sweetness of the apple and parsnip makes a great alternative to simple potato pancakes, and they are great at breakfast or any time of day. These would be great with just potatoes as well, but the extra flavors really take these over the top.
Try these topped with maple syrup, smeared with apple butter or. But don't forget the butter, whatever you do. Of course, you can go more savory with these as well, topped with sour cream, or seven served alongside some tasty pastured meat and sauteed greens, maybe drizzled with a nice brown gravy. Either way, give these a try for an easy gluten-free side dish that everyone will love.
Potato Pancakes with Apples and Parsnips
Makes ~18 pancakes
For the mash:
1 lb russet or yukon gold potatoes, diced (I don't peel, but you totally can)
1 lb parsnips, diced
1 lb apples, diced
1 medium shallot, minced
4 Tbs butter
3/4 tsp salt, to taste
1/4 tsp nutmeg
Combine the potatoes, apples, parsnips, and shallot in a medium sauce pan. Cover with water.
Bring to a boil over medium high heat, then cover. Turn heat to medium and let simmer for about 30 minutes, until the roots and apples are tender.
Drain through a colander and return to the pot. Add the butter, salt and nutmeg. Mash with a potato masher or wooden spoon, or if you like a smoother puree, blend in a food processor. I like mine chunky so I just do it by hand. Serve warm as a mash or let cool before using in pancakes (they are great to use the next day for this purpose).
For the pancakes:
1 mashed potato recipe from above
3 eggs, beaten
1/3 cup almond flour
1/3 cup arrowroot flour
1/4 tsp salt
Butter or other fat, such as bacon grease, for frying
In a mixing bowl, combine the mash, eggs, flours and salt. Stir well to fully incorporate.
Heat a skillet over medium heat and melt your butter or other cooking fat.
Scoop 1/3 cup of your pancake mixture into the pan, and spread the batter to about 4" wide. You can fit about 3 or 4 in a large skillet.
Let cook 5-8 minutes on the first side, until nicely browned and stable enough to flip. Flip the pancakes over and let cook 5-8 more minutes on the second side, until browned on the bottom and slightly firm. They will still be quite soft, but should have much less give to them. If they need a few extra minutes on a side, leave them on longer and just check for too much browning or sticking.
Set aside while you repeat with the rest of the batter, keeping warm until ready to serve.
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Brine & Broth
I am a gut health-focused nutritionist and online health coach based in Southwest Wisconsin. My recipes and philosophies center around traditional, nutrient-dense foods that support robust gut health.