Gluten-free potato pancakes

Potato pancakes make a perfect breakfast for night owls or early birds, as you can whip this easy batter recipe up first thing or make it the night before. Either way you will have tasty, gluten-free pancakes ready to serve with your full English, or some scrambled eggs and smoked salmon.

First published in 2015
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I am not one for skipping breakfast. In fact, I’m not one for skipping any meals, unless forced by painful circumstance. But, I know that for a lot of people, breakfast can be the most boring meal of the day. You wouldn’t eat the same thing for dinner, day in and day out, for years (or possibly decades) on end, but breakfast is often a different story. Perhaps it’s time to mix it up a bit and try something different.

I’m not going to lie to you. My breakfast routine is extremely Marmite on toast-heavy, especially when it’s cold outside. I would rather hide under my duvet for an extra 15 minutes than get up to make more of a meal of my breakfast.

I am not a morning person. I am, and have always been, a night owl and, as such, the mornings find me growling, bleary-eyed towards the kettle, stumbling into things as I struggle to reach a conscious enough state to navigate my way to the bathroom. This is why these pancakes are perfect for owls and larks alike, as you can whip the batter up first thing or make it the night before and leave it in the fridge until morning.

These gluten-free potato pancakes are as tasty as they are filling and can make use of the silly little bit of leftover mash from last night’s supper, that isn’t quite enough for a whole extra portion, but feels too wasteful to scrape into the bin.

I served my potato pancakes with bacon, scrambled eggs and grilled tomatoes, but they are wonderful with a simple blob of crème fraîche and a slice of smoked salmon or the scooped out flesh of an avocado with some spicy salsa. You can even go sweet and opt for sliced bananas with a dash of honey and a sprinkling of chopped nuts.




Potato pancakes


To make the batter, place the flour, baking powder, egg, milk and leftover mash in a bowl and whisk together until smooth. Season with a little freshly ground black pepper to taste
At this stage, you can cover the batter with cling film and place in the fridge overnight to make pancakes the next day, but make sure you give the batter another whisk before frying
When ready to cook, heat some flavourless oil (I used sunflower oil) and/or a little butter in a non-stick frying pan. Pour a tablespoon of batter for each pancake into the pan – depending on the size of your pan you can cook 3–4 pancakes at a time
Allow the pancakes to cook for a minute or so without moving. Bubbles will begin to appear on the top, at which point you can flip them over and continue to cook until the undersides are golden. Serve as part of your breakfast of choice
First published in 2015

Victoria is a London-based food writer and recipe developer. She was the Roald Dahl Museum’s first ever Gastronomic Writer in Residence and has written six books, including her latest, Too Good To Waste.

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