My oldest son gets credit for this recipe since he took mine and improved it. In case you’re keeping track, that’s item #452 on the list of things that my kids do better than me… not that they would ever mention such a list.
We have mashed potatoes fairly often for dinner and make extra so there are leftovers for potato pancakes. I’m not allowed to put garlic in the dinner mashed potatoes because apparently that doesn’t translate well into breakfast with maple syrup. However, if you’re going for a savory side dish with these potato pancakes at breakfast or dinner, bring on the garlic, herbs, and even mix in some grated cheese if you like.
This recipe makes about eight 4” diameter pancakes.
Ingredients:
- 2 C mashed potatoes
- 2 eggs, beaten
- 1/3 C white rice flour
- 1/3 C tapioca flour
- Optional – garlic, herbs, grated cheese to taste
Mix potatoes and eggs. Add dry ingredients and mix until thoroughly combined.
Preheat griddle and grease as needed (coconut spray, butter, etc).
Spoon onto a greased pan. Use back of spoon or spatula to flatten into 4-inch diameter cakes that are about 3/8” thick.
Cook on medium heat until golden.
Enjoy!
