Low-GI Root Vegetable Pancakes with Prebiotic Fiber

⏱️ 35 minutes👥 4 servings❤️ Taste: /10
Low-GI Root Vegetable Pancakes with Prebiotic Fiber

Nutrition Facts

Calories
165
Protein
6g
Carbs
18g
Fiber
7g

Health Benefits

Gut Health8/10
Anti-Inflammatory9/10
Blood Sugar Control8/10

Ingredients

  • •- 2 medium parsnips, grated (prebiotic fiber source)
  • •- 1 medium sweet potato, grated (lower GI alternative)
  • •- 1 medium daikon radish, grated (anti-inflammatory)
  • •- 2 green onions, finely chopped
  • •- 2 cloves garlic, minced
  • •- 1 tablespoon ground flaxseed (fiber + omega-3s)
  • •- 1 teaspoon coconut aminos (replaces soy sauce)
  • •- 1/4 cup chickpea flour (protein + fiber)
  • •- 1 teaspoon Korean red pepper flakes
  • •- 1/2 teaspoon sea salt
  • •- 2 tablespoons avocado oil for cooking

Instructions

  1. 11. Grate parsnips, sweet potato, and daikon, then squeeze out excess moisture using cheesecloth
  2. 22. Combine grated vegetables with chopped green onions, minced garlic
  3. 33. Mix in ground flaxseed, chickpea flour, coconut aminos, red pepper flakes, and salt
  4. 44. Heat avocado oil in a non-stick skillet over medium heat
  5. 55. Drop 1/4 cup portions of mixture, flatten to 1/4 inch thickness
  6. 66. Cook until golden brown, about 3-4 minutes per side
  7. 77. Drain on paper towels

Smart Substitutions

White potato→Parsnip/Sweet potato/Daikon mix

Lower glycemic impact, adds prebiotic fiber, reduces insulin response

💡 65% reduction
All-purpose flour→Chickpea flour

Adds protein and fiber, stabilizes blood sugar

💡 Lower GI