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

Ingredients for purple potato pancakes

• 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

Directions for purple potato pancakes

1. Preheat oven to 350 degrees Fahrenheit.
2. Peel potatoes, removing purple skin and revealing golden flesh.
3. Wash potatoes and remove any excess water. I use a colander and pressed the water out with the bottom of a bowl.
4. In a large bowl, shred potatoes and grate onion. You can also use a food processor with a shredded option.
5. Add the egg, garlic, cumin, salt, and chopped cilantro. Fold until ingredients are fully integrated.
6. On a large baking sheet, form mixture into a pancake shape.
7. Bake pancakes for 15-20 minutes or until golden brown.
8. Serve hot and topped with Greek yogurt.