Overhead shot of parsnip savory waffle recipe topped with a fried egg, halved cherry tomatoes and thyme leaves
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5 from 1 vote

5 Ingredient Parsnip Waffles | Savory Parsnip Waffles

5 Ingredient Parsnip Waffles are the perfect healthy savory waffle recipe! Perfect for breakfast, brunch or dinner, these vegetarian waffles are paleo, Whole30, gluten free and grain free and so easy to make! Ready in 10 minutes and only 5 ingredients!
Prep Time2 mins
Cook Time10 mins
Total Time12 mins
Course: Breakfast
Cuisine: American
Keyword: paleo waffles, parsnip waffles, savory waffles, whole30 waffles
Servings: 2 waffles
Calories: 245kcal
Author: Samantha Rowland



  • Preheat the waffle iron
  • Peel the parsnips and cut the top and bottom ends off. Cut the parsnips down into small enough pieces to fit into the feeding tube of your food processor.
  • Using the grating attachment of your food processor, grate the parsnips. You can also do this by hand if you don't have a food processor
  • In a large bowl, combine the two eggs, salt, garlic powder and dried thyme. Mix well.
  • Add the parsnips to the egg mixture and stir well to fully incorporate the eggs into the parsnips
  • Spray the waffle iron with non-stick spray and pour half the mixture onto the waffle iron. Even it out and close the waffle iron. 
  • Cook for 5 minutes. Carefully remove the waffle when finished and cook the second waffle the same way. 



To change up the flavor you can add any of your favorite spice mixes including Italian seasoning, chili powder, curry powder, cajun seasoning and more!
To keep the waffles warm while making the second waffle, place the waffle in a 250F oven. 
The waffles can be stored in the fridge for 3-4 days after they are made. The waffles can be frozen for up to 3 months. 


Calories: 245kcal | Carbohydrates: 42g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 186mg | Sodium: 675mg | Potassium: 919mg | Fiber: 11g | Sugar: 11g | Vitamin A: 270IU | Vitamin C: 38.5mg | Calcium: 119mg | Iron: 2.8mg