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.
Ingredients
Potato pancakes
- 45g of gluten-free flour
- 1/2 tsp gluten-free baking powder
- 1 egg
- 80ml of milk
- 1 1/2 tbsp of mashed potatoes
- freshly ground black pepper
- oil, or butter, for frying
Method
1
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
2
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
3
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
4
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
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Gluten-free potato pancakes
