Nothing says comfort food quite like what you grew up eating. My mom used to make potato pancakes for us all the time growing up, and we’d love to top them with cottage cheese, HP or BBQ sauce, syrup, you name it! If you’re looking for a truly savory spin on the traditional pancake then keep reading!
Makes 4 servings
6 medium sized potatoes
1 scoop of pumpkin seed protein (can be omitted, but I like to add it to help keep up with my vegan protein requirements)
1/2 – 1 cup brown rice flour
2 egg equivalents (2 tbsp ground flax seeds mixed with 6 tbsps water)
1. Using either the zest or fine grate side of grater, grate or pulp your potatoes leaving no large pieces.
2. Put the potato mush (sorry, I couldn’t think of any better wording) including the starchy liquid into a mixing bowl. Mix in the two egg equivalents.
3. Add flour slowly, stirring the flour in completely before adding more. The consistency that you are trying to achieve is just like pancake batter or a smidgen thicker.
4. Warm up a frying pan and add a little cooking spray or shortening to prevent sticking. Spoon a small amount of the mixture into the pan, spreading it into a thin pancake shape with the back of your spoon. You’ll see the edges start to brown a bit when it’s time to flip the pancake.
5. Serve and enjoy! Recently I have tried spreading different varieties of hummus on the pancake and it was delicious every time!