Potato & Leek Pancakes with Lemon & Thyme Gravy
Servings: 
Serves 4
1 leek
sliced into rings
1 teaspoon
kosher salt
½ potato
shredded
1 egg, whisked
(or substitute 1 tablespoon applesauce + 1 teaspoon baking soda)
1 teaspoon
vanilla extract
2 tablespoons
1¼ cup milk
(or substitute 1¼ cups rice milk)

NOW® R&D Chef Suzy Singh creates the Ultimate Savory Potato & Leek Pancakes with Lemon & Thyme Gravy. The entire recipe is gluten-free and allergen-free. The combination of lemon with thyme, potatoes, and leeks makes this dish a delicious breakfast, brunch or side dish for any household!

  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!
play

Ultimate Savory Potato & Leek Pancakes with Lemon & Thyme Gravy

3:47

Nutritional Information

Serving Size: 
2 Pancakes
Calories: 
210
Total Fat: 
11 g
Saturated Fat: 
3 g
Protein: 
6 g
Total Carbohydrate: 
27 g
Dietary Fiber: 
1 g
Cholesterol: 
60 mg
Iron: 
1 mg
Sodium: 
900 mg
Calcium: 
138 mg