Preheat the oven to 120 degrees C. Steam the parsnips and carrot in a steamer or colander set over a saucepan of boiling water for 5 minutes or until softened but not mushy. Put aside to cool slightly.
Transfer the cooked vegetables to a medium bowl and add the spring onions, eggs, flour, baking powder and a pinch of salt, stirring until well combined.
Heat 1 1/2 teaspoons of the oil in a large nonstick frying pan over moderate heat. Using a 1/4-cup measure, pour 6 pancakes into the pan, using half the batter. Cook for 2 minutes each side or until golden brown. Transfer the first batch of pancakes to a large baking tray.
Repeat with the remaining oil and batter. Bake all the pancakes for 7 minutes or until they are heated through and lightly crisped.