Sometimes all I want is a straight up starch bomb for breakfast. Potato pancakes to the rescue! These are made extra crackalicious with vegan bacon bits and chives. You could pimp yours out with green onions, melt Daiya over the top, or go old school and serve them with applesauce.
1 medium onion
egg replacer equivalent to one egg
1/2 cup gluten free all-purpose flour
1 tsp salt, or to taste (I use more because I am addicted to salt)
pepper to taste
Add your extra zazoom now. I like to use 2 tsp each chives and vegan bacon bits.
2 Tbs-ish of grapeseed, canola, or any other high heat oil
Get out your trusty food processor (or grater if you don’t have one) and grate the potato, skin and all. Then put the grated bits in a colander and run them under cold water until the water runs clear. All that white stuff is excess starch, which let’s face it you really don’t need. Now grate the onion and put the potato and onion in a bowl with all of the other ingredients except the oil. Mix well. You want the consistency to be pretty thick, but pasty enough that the cakes won’t fall apart when you cook them. If it’s way too dry, add a little unsweetened soy milk. If it’s too wet add more flour.
Get out a nice cast iron skillet or nonstick pan and heat your oil on med-high heat. Once the oil is hot it’s time to make your pancakes. You can make them as big or small as you want, or try to make shapes with them if you’re feeling particularly feisty. Just keep in mind that you need to make them quite thin in order to have them cook all the way through. You want to cook them on a high enough heat so they crisp up all golden on each side, but slowly enough to cook the potatoes all the way through so they aren’t crunchy and raw, which is nasty. It’s a delicate balance and I trust that you will be victorious. Make sure to keep a thin coat of oil on the bottom of the pan at all times.
Drain the excess grease from the pancakes by putting them on newspaper or paper towels, and then serve immediately to maintain ultimate crunch power.
Some topping ideas:
Applesauce (weird, but quite standard in many European countries)
Tofutti sour cream (I like to add a little vinegar to make it extra sour)