Potato & Leek Pancakes with Lemon & Thyme Gravy

savory potato leek pancake recipe hero image
Serves 4
1 leek
sliced into rings
½ potato
1 egg, whisked
(or substitute 1 tablespoon applesauce + 1 teaspoon baking soda)
1 teaspoon
vanilla extract
1¼ cup milk
(or substitute 1¼ cups rice milk)

This combination of lemon, thyme, potatoes, and leeks creates a unique and flavorful dish that’s ideal as a delicious breakfast, brunch or side dish. This recipe is free of gluten and other common food allergens.

  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!

Nutritional Information

Serving Size: 
2 Pancakes
Total Fat: 
12 g
Saturated Fat: 
3 g
8 g
Total Carbohydrate: 
57 g
Dietary Fiber: 
2 g
60 mg
1 mg
620 mg
217 mg