Carrot, Parsnip And Turmeric Pancake With Curried Sour Cream Dip (Indian Inspired Latke)

 

 

Savory, but sweet, super healthy, spicy, veggie pancake

Carrot, Parsnip And Turmeric Pancake With Curried Sour Cream Dip (Indian Inspired Latke)

3 medium carrot, washed, peeled and grated

1 giant parsnip, washed, peeled and grated

1 thumb Fresh Ginger, peeled

5 thumbs Turmeric, washed and peeled

4 Thumbs White Turmeric, washed and peeled (or a chunk of peeled Celriac)

1 cup Complete Pancake Mix

4 eggs

1 t cinnamon

5 scallions, chopped

1 t salt

FGBP

1 t garlic powder

Mix all the above together,

Heat up a large frypan on high, add 2 T oil, then add all the mixture and press to fill the entire pan, reduce heat to medium, and cover and let cook for 4 minutes, until the bottom is brown

Flip it, and let cook 4 minutes or till the bottom is brown then transfer it to a 350F oven and bake 20-25 mins.

Curried Sour Cream

 

1 cup Sour Cream

1/2 t dried onion

1/2 t dried garlic

1 t (or more) Curry Powder

Salt

Pepper

3 dashes Chipotle Powder

sugar to taste

Mix, let stand about 20 mins and serve