Homemade Potato Pancakes
Ingredients:
4 large potatoes
1 yellow onion, chopped
1T ground flax
1 T gluten-free oat flour
1 tsp pink sea salt
black pepper
coconut oil for cooking
Directions:
Shred or spiral cut your potatoes. Squeeze out as much moisture from potatoes as possible.
Mix flax with 3 T water and let sit for 2-3 minutes to thicken. Then, mix in flax mixture, salt and pepper. Add flour one teaspoon at a time, until you have a thick mixture (somewhere between 2-4T).
Heat coconut oil in pan on medium high heat. Drop 2 or 3 1/4-inch rounds into the hot oil, and flatten to make 1/2-inch thick pancakes. Fry and turn once, until golden brown. Drain on paper towel lined plate to remove excess oil.
Repeat until all pancakes are made.
Serve with dijon mustard yogurt dipping sauce.
Dijon Yogurt Dipping Sauce:
1T dijon mustard
1/2 c almond yogurt
Mix well and serve plated with potato pancakes.
ProTip: Garnish with chopped scallions and chopped parsley.
Enjoy!
Live Life Optimally,
Kristie
