Who says pancakes can't be savory? And who says something can't be vegan and paleo at the same time? These pancakes use no animal products (making them vegan) and contain only vegetables and seeds and no dairy (making them paleo). But really, veganism and paleo are both ideologies that I consider to great for some, but not for all. Keep that in mind as you read this, or you will think I'm a big fat hypocrite at the end of this recipe.
1 cup water
1/2 tsp salt
1 pound parsnips
1/2 cup carrots
3/4 cup green onion
1/4 cup coconut oil
Optional: Heat your oven to a warm 215 degrees to keep your pancakes hot while you cook.
Mix the salt, flaxseed and water together until it becomes a gummy, sloppy goop. Let it sit while you do the next thing.
Dice your jalapeño and slice the green onion. Do NOT rub your eyes. On second thought, maybe you should chop the green onions first!
Shred your parsnips and carrots in a food processor (I use a Cuisinart with a grater blade). Or you can use a cheese grater and hate life while you rub your knuckles raw and cuss. Once you are done, set it aside for a second while you start heating a pan over medium heat.
Mix your vegetables in with your flax goop. Put some of your coconut oil stash into the pan and wait for it to melt. Now you are ready to spoon in half-fist size portions of mixture. Cook until you feel like it is golden and crispy on the bottom, then flip and do the same thing on the other side. Keep extras hot in a warm oven.
Serve any way you like, but in the picture I used goat cheese and tossed arugula and hemp seeds in a Bragg's ACV and olive oil vinaigrette. I guess the pancakes I ate today were neither vegan nor paleo. But they were nutritious and delicious. So there's that.