Parsnip-Celery Root Pancakes With Pancetta Recipe

Ingredients For Parsnip-Celery Root Pancakes With Pancetta Recipe

• 2 Slices pancetta
• 3 Medium parsnips, peeled and cored if necessary
• 1 Small celery root, peeled and halved
• 2 Large Eggs, Lightly Beaten
• 0.33000000000000007 cup Nonfat milk
• 0.25 cup White Whole Wheat Flour
• 2 tablespoon Chopped fresh chives, plus more for garnish
• 1 teaspoon Whole grain mustard
• 0.5 teaspoon Ground pepper
• 0.25 teaspoon Salt
• 4 tablespoon Extra Virgin Olive Oil, Divided