Vegan Potato Leek Skillet Pancake

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Course Breakfast
Servings 2


  • 1/4 cup olive oil divided
  • 1 large leek sliced and washed
  • 3 cloves garlic roughly chopped or minced
  • 1 pound Yukon Gold potatoes peeled, sliced, and boiled until fork-tender
  • 1/4 cup GF flour Pour an additional 1/4 cup of flour on a large plate for coating the pancakes
  • Sea salt for seasoning
  • Black pepper for seasoning


  • Heat 1 tablespoon oil in a large skillet over medium heat and sauté the leeks and garlic until softened, about 4 minutes. Transfer the veggies to a food processor.
  • Add the potatoes and pulse until they are broken down (you can also use a hand masher). *Do not over-process!
  • Stir in the flour and season with salt and pepper. Using floured hands to form 4 to 6 pancakes and lightly press into the flour so each pancake is coated.
  • Heat the remaining oil in a large skillet over medium heat. Cook each pancake for 3 minutes on each side or until they are golden brown.
  • Serve with a side salad, tomatoes, or fruit!
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