Potato & Leek Pancakes with Lemon & Thyme Gravy
Servings: 
Serves 4
1 leek
sliced into rings
½ potato
shredded
1 cup
Gluten-Free Baking and Pancake Mix
1 egg, whisked
(or substitute 1 tablespoon applesauce + 1 teaspoon baking soda)
1 teaspoon
Coconut Infusions™ Non-Dairy Butter Flavor, Organic
1 teaspoon
vanilla extract
2 tablespoons
Sugarless Sugar™
1¼ cup milk
(or substitute 1¼ cups rice milk)

This combination of lemon, thyme, potatoes, and leeks creates a unique and flavorful dish that’s ideal as a delicious breakfast, brunch or side dish. This recipe is free of gluten and other common food allergens.

  1. Place lightly oiled pan or skillet on medium heat.
  2. Add leeks and 1 teaspoon salt. Cook until translucent.
  3. Allow leeks to cool for 5 minutes.
  4. In a large bowl, combine all ingredients until well blended.
  5. Pour ¼ cup of batter into greased pan and cook for 5 minutes or until brown.
  6. Flip the pancake and cook for 4 minutes or until pancake has browned. Serve warm with your favorite savory gravy and enjoy!
play

Ultimate Savory Potato & Leek Pancakes with Lemon & Thyme Gravy

3:47

Nutritional Information

Serving Size: 
2 Pancakes
Calories: 
350
Total Fat: 
12 g
Saturated Fat: 
3 g
Protein: 
8 g
Total Carbohydrate: 
57 g
Dietary Fiber: 
2 g
Cholesterol: 
60 mg
Iron: 
1 mg
Sodium: 
620 mg
Calcium: 
217 mg