Potato Flour Pancakes
Delightfully fluffy and gluten-free pancakes made with potato flour, perfect for breakfast or a light meal. Customize with sweet or savory toppings.
Ingredients
Pancake Ingredients
- 1 cup potato flour Gluten-free alternative to regular flour.
- 2 pieces eggs Provides richness to the pancakes.
- 1/2 cup water or milk Adjust for desired consistency.
- to taste salt Enhances flavors.
- as needed tablespoons oil for frying Can use olive oil, coconut oil, or butter.
Instructions
Preparation
- In a bowl, mix the potato flour and salt together.
- In a separate bowl, beat the eggs and then add the water or milk.
- Combine the wet ingredients with the dry ingredients until smooth.
Cooking
- Heat oil in a frying pan over medium heat.
- Pour a ladleful of the batter into the pan and cook until golden brown on one side.
- Flip the pancake and cook the other side until golden brown.
- Repeat with the remaining batter.
Serving
- Serve warm with your favorite toppings.
Notes
Pancakes can be customized with various toppings like butter, maple syrup, Greek yogurt, or sautéed vegetables. Store leftover pancakes in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months, placing parchment paper between each pancake to prevent sticking.