Potato & Leek Pancakes with Lemon & Thyme Gravy
Servings: Serves 4
INGREDIENTS
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
1 tablespoon Monk Fruit with Erythritol, Organic Powder
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.
DIRECTIONS
- Place lightly oiled pan or skillet on medium heat.
- Add leeks and 1 teaspoon salt. Cook until translucent.
- Allow leeks to cool for 5 minutes.
- In a large bowl, combine all ingredients until well blended.
- Pour ¼ cup of batter into greased pan and cook for 5 minutes or until brown.
- Flip the pancake and cook for 4 minutes or until pancake has browned. Serve warm with your favorite savory gravy and enjoy!
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: 21 mg
