Peel and steam or roast turnips (see note about substitutes) until tender. Make sure to cut off any tough or stringy parts if turnips are not young and tender. Mash about 3/4 C. (or less) with a fork or potato masher and mix in 1 T. nutritional yeast, 1 t. cinnamon, dash of nutmeg, vanilla, dash of salt, maple syrup. You can also add 1/4 C. almond or coconut flour. (you could also do this in a food processor)
Beat an egg or two and whisk into turnip mixture.
Heat stable fat in a skillet (butter, coconut oil…) until hot.
Ladle batter onto skillet, three small pancakes or one large. Cook until set on top and golden on bottom. Flip and cook until done.
serve with butter and maple syrup (optional) and a side of bacon or fried tempeh.
Optional: scatter a few raisins on the pancakes before flipping for “raisin bread” style.
Note: this recipe also works with squash, pumpkin, rutabaga, yam, etc. Basically anything with the same type of texture and taste palate.