Potato & Leek Pancakes with Lemon & Thyme Gravy

savory potato leek pancake recipe hero image

Servings

Serves 4

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.

Ingredients

Potato & Leek Pancakes

1 leek sliced into rings

½ potato shredded

1 cup gluten-free pancake mix

1 egg, whisked (or substitute 1 tablespoon applesauce + 1 teaspoon baking soda)

1 teaspoon Virgin Coconut Cooking Oil, Organic

1 teaspoon vanilla extract

1 tablespoon Monk Fruit with Erythritol, Organic Powder

1¼ cup milk (or substitute 1¼ cups rice milk)

1 batch of Lemon & Thyme Gravy

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Lemon & Thyme Gravy

2 tablespoons Sunflower Oil, Organic

3 tablespoons Gluten Free Flour

2 cups vegetable stock

1 teaspoon lemon juice

3 sprigs thyme

½ teaspoon black pepper

Directions

Prepare Pancakes

Place lightly oiled pan or skillet on medium heat.
Add leeks and 1 teaspoon salt. Cook until translucent.
Allow leeks to cool for 5 minutes.
In a large bowl, combine all ingredients until well blended.
Pour ¼ cup of batter into greased pan and cook for 5 minutes or until brown.
Flip the pancake and cook for 4 minutes or until pancake has browned. Serve warm with your favorite savory gravy and enjoy!

Prepare Gravy