Potato pancakes are quick and easy to make for a side or appetizer. Serve with organic or vegan sour cream.
Ingredients:
- ¼ cup buckwheat or any whole grain flour
- 4 medium potatoes, scrubbed and cut into 1” pieces
- 1 chopped onion
- 2 eggs
- 1 teaspoon unrefined sea salt
- 2 tablespoon melted butter (or ghee or olive oil for dairy free)
Steps/Methods:
Place all ingredients in a blender and blend/chop until there are no visible lumps of potato. Do not overblend. Drop by spoonsful onto medium hot oiled skillet, flatten slightly, and cook until crisp.
Serve with any favorite topping. Paulette recommends butter and a bit of salt.
Additional Tips:
- ¼ cup buckwheat or any whole grain flour
- 4 medium potatoes, scrubbed and cut into 1” pieces
- 1 chopped onion
- 2 eggs
- 1 teaspoon unrefined sea salt
- 2 tablespoon melted butter (or ghee or olive oil for dairy free)
Leave a Comment
