In a medium mixing bowl, whisk the egg, flour, salt, and pepper. Set aside.
Peel, wash, and finely grate potatoes and onion using a food processor fitted with a grating disc or use the small holes on a box grater. Wring out the liquid using paper or kitchen towel. Gently fold the potatoes mixture into the bowl with the egg to combine.
In a large nonstick or cast-iron skillet, heat the oil over medium-high heat. For each pancake, drop two tablespoons of the potato mixture into the skillet, flattening each mound with a spatula. Fry about 3-4 minutes on each side or until golden brown and crisp.
Remove pancakes with a slotted spoon and drain on paper towels until oil is absorbed. Keep warm in the oven while finishing frying the rest of the batter. Repeat frying the cakes, adding more oil if needed, until the mixture is used up.
Serve immediately with cinnamon applesauce or sour cream.
This delicious recipe and photos were created by All-Thats-Jas.com, we simply shared it. Please check them out for more great ideas!
1/2 cup chickpea flour (also known as garbanzo flour or besan)
1/4 teaspoon garlic powder
1/4 teaspoon fine grain sea salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon baking powder
pinch red pepper flakes (optional)
1/2 cup + 2 tablespoons water
For serving: salsa, avocado, hummus, cashew cream (optional)
Prepare the vegetables and set aside. Preheat a 10-inch skillet over medium heat.
In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder, and optional red pepper flakes.
Add the water and whisk well until no clumps remain. I like to whisk it for a good 15 seconds to create lots of air bubbles in the batter.
Stir in the chopped vegetables.
When the skillet is pre-heated (a drop of water should sizzle on the pan), spray it liberally with olive oil or other non stick cooking spray.
Pour on all of the batter (if making 1 large pancake) and quickly spread it out all over the pan. Cook for about 5-6 minutes on one side (timing will depend on how hot your pan is), until you can easily slide a pancake flipper/spatula under the pancake and it’s firm enough not to break when flipping. Flip pancake carefully and cook for another 5 minutes, until lightly golden. Be sure to cook for enough time as this pancake takes much longer to cook compared to regular pancakes.
Serve on a large plate and top with your desired toppings. Leftovers can be wrapped up and placed in the fridge. Reheat on a skillet until warmed throughout.
This delicious recipe and photos were created by OhSheGlows.com, we simply shared it. Please check them out for more great ideas!
In a large mixing bowl, whisk the eggs, pumpkin puree, and honey until thoroughly combined.
In a separate bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
Add the dry ingredients to the bowl with the egg mixture and gently fold the two together until blended.
Heat one tablespoon coconut oil in a large griddle over medium heat. Once hot, spoon 2-3 tablespoons per pancake and cook for 3 minutes on the first side, then flip and cook for another 2-3 minutes on the other side. Repeat this process with remaining coconut oil and pancake batter.
To serve, stack 2-3 pancakes per serving and top with sliced bananas, chopped pecans, and a drizzle of maple syrup, if desired. Enjoy!
This delicious recipe and photos were created by InsanelyGoodRecipes.com, we simply shared it. Please check them out for more great ideas!
3 tablespoons vegan butter melted, plus more for serving
Neutral-flavored oil of choice for cooking pancakes
Pure maple syrup for serving
Homemade Pumpkin Spice
1 ½ teaspoons ground cinnamon
½ teaspoon freshly grated nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon ground cloves
Combine the milk and vinegar in a medium bowl, stir, and set aside for 5-10 minutes to slightly curdle.
In a large bowl, add the flour, baking powder, baking soda, salt, sugar, pumpkin pie spice, and whisk to combine.
To the buttermilk, add the pumpkin puree and vanilla. Whisk together until well combined. Drizzle in the melted vegan butter and stir until just combined.
Pour the wet ingredients over the flour mixture and fold with a wooden spoon until just combined. Do not overmix – lots of lumps are fine. Allow the batter to rest for 10 minutes.
Heat a nonstick frying pan over medium-low to medium heat for several minutes. To test if the pan is hot enough, throw a couple drops of water into the pan – if they sizzle as soon as they hit the pan, the pan is ready. Add a touch of cooking oil and distribute evenly with a paper towel so there’s just a thin film of oil.
Ladle ½ cup pancake batter into the pan. Cook until the bubbles become rather uniform in the center and the edges of the pancakes start to dry out and brown, about 1 ½ to 2 minutes.
Carefully flip and cook on the second side until golden brown, 1 ½ to 2 minutes. Store cooked pancakes on a heatproof tray or plate, each pancake separated by a sheet of parchment paper. If desired, keep warm in the oven at 200ºF while you make the rest of the pancakes.
Repeat with the remaining batter, adding a touch more oil to the pan as needed to cook the pancakes.
Serve pancakes warm with a pat of vegan butter, if desired, and maple syrup.
This delicious vegan pancake recipe was created by RainbowPlantLife.com, we simply shared it. Check them out for more great ideas!
In a large bowl, whisk together the flour, baking powder, sugar, and salt. Add eggs, milk, olive oil (or melted butter), and vanilla. Whisk until combined. Note that the batter will be lumpy. Gently fold in the blueberries.
Add a small piece butter onto a large skillet or griddle. and melt it over medium-low heat. Use a paper towel to rub it all over. Scoop out 1/4 cup of batter and add as many pancakes as fit in the pan (I fit 3 on a 12-inch skillet).
Cook for a couple minutes until small bubbles begin to form on the surface and the edges are set. Flip the pancakes over and cook for another 1-2 minutes until the other side has browned.
Serve pancakes with extra butter and maple syrup.
This delicious recipe and photos were created by AHeadOhThyme.com, we simply shared it. Check them out for more great ideas!
Preheat oven to 350°F. Melt 1/4 cup of the butter in a 10-inch cast-iron skillet over low; stir in rum. Sprinkle brown sugar evenly over butter mixture. Remove from heat.
Cut bananas in half crosswise; cut each half lengthwise into 3 slices. Arrange banana slices in a spoke pattern over brown sugar mixture. Sprinkle pecans evenly over bananas and brown sugar mixture.
Beat together 1/2 cup of the granulated sugar and remaining 1/4 cup butter in a large bowl with an electric mixer at medium speed until blended. Add egg yolks, 1 at a time, beating just until blended after each addition, reserving egg whites for later. Add buttermilk and vanilla, beating just until blended. Add pancake mix and cinnamon, beating just until blended.
Beat egg whites in a medium bowl with an electric mixer until soft peaks form. Gradually beat in remaining 1/4 cup granulated sugar until stiff peaks form. Fold into batter.
Spread batter evenly over pecans and bananas in skillet. Place skillet on a rimmed baking sheet. Bake in preheated oven until a wooden pick inserted in center comes out clean, 40 to 45 minutes. Cool in skillet on a wire rack 10 minutes. Invert cake onto a serving plate. Serve warm.
This recipe and photos were created by MyRecipes.com, we simply shared it. Check them out for more great ideas!