Perfect Purple Potato Pancakes
Its name may be a mouthful to say, but it definitely makes for a tasty one at that! Similar to a traditional Latke, these potato pancakes are worth celebrating! But don’t be surprised that once peeled their insides are golden white.
This dish can be enjoyed for breakfast or as a savory side dish to any meal. Make it your own and top the pancakes with a dollop of Greek Yogurt. Stick to about a ½ cup equivalent for low FODMAP, but remember to track and trend which foods and in what portion you tolerate them. I freeze these pancakes by placing the wax paper in between them and putting them in an airtight plastic bag. Then I quickly defrost them in the microwave and serve them with eggs and veggies as a breakfast or dinner.
Makes about 16 pancakes
Serving Size: 4
Prep time: 15 minutes
Cook Time: 15-20mintues
- 2 medium purple potatoes
- ½ medium red onion
- 2 eggs
- ½ tsp garlic powder
- 1 tsp salt
- ½ tsp cumin
- 1/3 cup chopped cilantro
- Preheat oven to 350 degrees Fahrenheit.
- Peel potatoes, removing purple skin and revealing golden flesh.
- Wash potatoes and remove any excess water. I use a colander and pressed the water out with the bottom of a bowl.
- In a large bowl, shred potatoes and grate onion. You can also use a food processor with a shredded option.
- Add the egg, garlic, cumin, salt, and chopped cilantro. Fold until ingredients are fully integrated.
- On a large baking sheet, form mixture into a pancake shape.
- Bake pancakes for 15-20 minutes or until golden brown.
- Serve hot and topped with Greek yogurt.
- calories: 107
- carbohydrates: 14g
- fat: 2g
- fiber: 2g
- potassium: 285mg
- protein: 5g
- saturated fat: 1g
- sodium: 654mg
Disclaimer: We recognize that some ingredients listed in this recipe may be a trigger food for some people. Please feel free to omit or substitute any ingredients that don’t work for you.
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