Vegan Potato Pancakes Recipe
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.
Servings: 6 -7 pancakes
Calories: 109kcal
Ingredients
- 1 cup of russet potato chopped (skins on)
- 1 cup of leek chopped (or onion)
- ½ cup of water
- 1 cup of all-purpose flour (gluten-free or wheat work)
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- 1 small finely chopped red bell pepper
- 2 Tablespoons of fresh parsley chopped
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.
- Serve them up fresh, while the pancakes are hot!
Nutrition
Calories: 109kcal | Carbohydrates: 23g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 394mg | Potassium: 189mg | Fiber: 1g | Sugar: 1g | Vitamin A: 747IU | Vitamin C: 21mg | Calcium: 19mg | Iron: 2mg
