Rinse potatoes under cold water and grate with skin on,using the widest holes of your grater. Using a strainer, rinse grated potatoes under cold running water until the water runs clear. Dry potatoes either in a salad spinner or by placing in a towel and squeezing out excess moisture. Spread out evenly on the towel and set aside to continue draining.

Peel, core and roughly chop apples. Place apples in sauce pot along with ¼ cup water, sugar, cinnamon and a pinch of salt. Cover and cook, stirring occasionally, on medium heat over the stovetop until apples are soft and falling apart, about 15 minutes. Once soft, take off heat, mash with the back of a fork and add juice from ½ the lemon. Move on to next steps while that cooks.

Peel and grate parsnip on the widest holes of grater. Thinly slice scallions from root to tip. In a large bowl, mix potatoes, parsnips and scallions with both eggs, rice flour and 2 tablespoons of yogurt, reserving the rest for later. Add ¼ cup water, 1 teaspoon salt and a pinch of black pepper and stir to combine well.

Preheat oven to 200°F. Meanwhile, heat skillet with ¼ cup oil. Form pancakes by scooping mixture into a ½ measuring cup and placing directly onto hot pan. Cook until pancakes are browned on both sides, about 5 minutes each side. Keep cooked pancakes warm on a sheet pan or plate in the oven while cooking the rest.

Serve pancakes on a plate alongside applesauce and yogurt.