This vegan potato pancakes recipe gives you all of the flavor of hash browns but none of the fuss. They’re perfect for breakfast or as the base for a tasty lunch or dinner.
1cupof all-purpose flour(gluten-free or wheat work)
1teaspoonof salt
½ teaspoonof black pepper
1smallfinely chopped red bell pepper
2Tablespoonsof fresh parsleychopped
Instructions
For pancakes, combine potato, leek, and water in a blender. Blend for a few seconds to turn into a slurry, you don't want it completely creamy, a few small bits are good.
Combine flour, salt, black pepper, bell pepper, and parsley in a medium mixing bowl and stir. Add potato slurry and stir well until combined. You will have a batter.
Heat a skillet over medium heat. Use a nonstick skillet, or use 1 teaspoon of medium heat oil to coat pan. Add a ladle of batter at a time to the hot pan and cook until edges begin to dry out a bit and it starts to crisp on bottom, usually 1 to 2 minutes. Flip over and cook on the other side, 2-3 minutes until browning and cooked through. Taste test for doneness. Transfer to a plate to keep warm and cook remaining pancakes. Warm them up in a toater oven if some of them get cold wile you are cooking them.
Notes
Don't over-blend the potatoes. You want the mixture to retain a bit of texture.
Make sure your skillet is hot before adding the pancake mixture.
To make gluten-free, swap the regular flour for your favorite 1-to-1 gluten-free flour mix.