Parsnip Pancakes with Stewed Apples

I have been making these as carrot cake pancakes for a while, but when all I had to hand was a parsnip, a parsnip it was going to be.  And I'm a pancake recipe better off for it!

Makes 6-8

75g chestnut flour (buckwheat flour would also work)
1/2tsp bicarbonate of soda
Pinch Himalayan/sea salt
1/4tsp ground ginger
1/2tsp cinnamon
Pinch grated nutmeg
1 egg
1/2 parsnip, peeled & grated
150ml plant based milk - I used almond
1tsp coconut oil, for frying

1 eating apple, peeled, cored and cut into wedges
Pinch grated nutmeg


- Mix the dry ingredients together in a bowl and make a well in the middle

- Break the egg into the well and pour in the milk.  Whisk with a fork until the batter is smooth.

- Grate in the parsnip and stir to combine.  Put aside whilst you stew the apple.

- Heat a little water in the same frying pan as you will cook the pancakes in.  Cook over a low-medium heat for 5-7 minutes, or until soft.

- Remove the apples and set aside in a bowl along with any liquid.

- Melt the coconut oil in the frying pan over a medium heat.  Spoon about 3tbsp of batter per pancake into the pan.  Fry on one side for 2-3 minutes and flip.  Fry for another 2 minutes.  Remove from the pan and set aside – cover with a tea towel to keep warm.  - - Repeat until all the batter has been used.

Serve the pancakes with the apples, some toasted almonds and a grating of nutmeg.