Simple Parsnip Pancakes

1. Combine parsnips, onion, eggs, olive oil, salt, rosemary, and black pepper in a bowl until batter is combined and lumpy.

2. Heat sunflower oil in a heavy skillet over medium heat. Drop batter into skillet and cook until brown and crispy on the edges, 6 to 7 minutes per side.

Cook's Notes:

I used two small eggs but one large egg might be enough if you don't have small.

If the batter is not moist enough, add a tiny bit of liquid of your choice.

If you prefer a more traditional pancake, you can substitute ginger or cinnamon for the rosemary and leave out the onion.