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)
2 tablespoons
1¼ cup milk
(or substitute 1¼ cups rice milk)

Ultimate Savory Potato & Leek Pancakes with Lemon & Thyme Gravy

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!
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Ultimate Savory Potato & Leek Pancakes with Lemon & Thyme Gravy

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