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!