Who loves brunch? I absolutely love brunch. It is the best of both worlds. Breakfast and lunch together. I used to be plagued with the decision between sweet and savory at restaurants. Now I tend toward savory when eating out because it is easy to order paleo-friendly savory dishes. At home I like to whip up pancakes on the weekends and tend to ignore savory breakfast dishes. In an attempt to branch out of my sweet home cooking ways, I decided to make a savory pancake. With a little research I discovered there is actually a name for savory pancakes, latkes! I’m still not really sure how to pronounce this but have been calling them la-kay-s. Is this right? These Parsnip-Apple Latkes are the perfect twist on traditional latkes topped with horseradish and smoked salmon!
So evidently yesterday was my 100th post! I didn’t even realize until last night. Thank you to everyone who has been reading my blog over the last five months. I love developing different and hopefully easy Paleo recipes and can’t wait to write another 100 posts!
- 1/2 lbs parsnips, peeled
- 1 medium granny smith apple
- 1 green onion, sliced
- 1/4 tsp salt
- 1/8 tsp pepper
- 2 eggs, scrambled
- 1 tbls coconut flour
- 2-3 tbls coconut oil
- 4 oz smoked salmon
- horseradish, to garnish
- green onion, to garnish
- Using the large shredder attachment for your food processor, shred the parsnips and apple.
- Place shredded parsnips and apple in a thin dish towel. Squeeze out all excess liquid.
- Combine parsnip, apple, green onion, eggs and coconut flour. Let sit for 5 minutes for the coconut flour to absorb anymore liquid.
- Heat flat-bottom skillet with 1 tablespoon coconut oil.
- Form 1/4 cup patties in your palm lightly squeezing out any extra liquid.
- Place 3-4 patties in the pan, but don’t overcrowd.
- Cook for 2 minutes then lightly press down patty with flat spatula.
- Cook for another 5-6 minutes until brown and crispy.
- Flip and cook for another 7-8 minutes.
- Top latkes with 1 oz smoked salmon and a small dollop of horseradish and a sprinkle of green onion. Serves 4.