Serve these nightshade-free root vegetable pancakes for breakfast or as a side dish with an evening meal. The uncooked pancake mixture can also be stored in your refrigerator for up to two days and cooked as needed.
Ingredients
1 medium
celeriac
peeled and grated
2 large
carrots
peeled and grated
2 medium
parsnips
peeled and grated
3
green onions
thinly sliced
3 large
eggs
whisked
6 tablespoons
sweet rice flour
1 teaspoons
Herbamare
½ teaspoons
black pepper
½ teaspoons
dried sage
