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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
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.


  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!


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


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