Let’s talk Sunday breakfast.Some of the things I love about weekends are lazy mornings in bed and feeding my boyfriend breakfast. (I like feeding people, can you tell?) But unfortunately, he works crazy hours, and usually gets home very, very late friday nights. This means, most weekends I’m up and out before 8 to head to the farmer’s market and he’s still fast asleep. Which leaves us with glorious sunday mornings! Except… we both like very different breakfasts. And that means, if I make his, and then make mine, he’s already done eating before I sit down. No good.
Some things, like my banana blender muffins with spiced cider apple butter we both really like, and that works out well (and fyi – I’m working on a blueberry version of those muffins!!). But apparently, not everyone can eat muffins every day. Hurrumph. Enter these potato pancakes. Problem solved!
I love making a stack of these and serving them with some tofu scramble. The potatoes and onions are nice and crispy, and the apples and caramelized flavor of the onions really gives this a full flavor. Truth time: this dish can take 35 minutes, or it can take an hour. It takes me an hour because I don’t have a griddle. Ahhrrgghhhhh. I really need to get one of these, especially now that I live with my boyfriend. (Pancakes for one weren’t so bad. Pancakes for me and a hungry man? That’s a lot of pancakes.) Long story short, get a griddle. It saves SO much time for everryyything. It’s definitely on my wish list. I will live vicariously through you.
Other than that, these are so easy to make! While the onions are caramelizing, you prep the apples and the potatoes and the rest of the “pancake” mixture. A mandolin slicer makes this super fast, but if you don’t have one – just chop. They don’t need to be perfect and completely uniform. They just need to taste good! The world already has one Martha Stewart – let her worry about having 500 identical potato slices. You and me? We have other things to do. (Like eat potato pancakes.)
You could even make these more decadent by adding some coconut bacon slices, or just top with some apple sauce. To tell you just how good these are? I made a big stack of these mid week for this weekend. By the time Sunday morning rolls around we are barely going to have enough to split between the two of us. I guess these make a pretty good midday snack too..
I hope you enjoyed last week’s bacon week and virtual vegan potluck! Coming up I’ve got a week’s worth of awesome Thanksgiving recipes for you! Don’t forget to Like us on Facebook, Twitter, Instagram and Pinterest! Happy Eating!
- 1 medium Onion, sliced
- 1 knob coconut oil, plus 1/2 teaspoon coconut oil per pancake
- 2 large peeled and sliced Potatoes, pat dry
- 1 Apple
- 1 cup Whole Wheat White Flour
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- Heat sauté pan on medium heat and add knob of coconut oil. When oil has melted and is warm (but not smoking) add sliced onion. Let onion cook for 25 minutes, stirring occasionally, until caramelized.
- Meanwhile, using a mandolin slicer or sharp knife, julienne the peeled potatoes. Place on a paper towel, pat down, and let sit to dry a bit.
- Core apple, and slice pieces into the same size strips as the potatoes.
- Place potatoes, apple, onion, baking powder, salt and pepper into a bowl and mix thoroughly. Then add flour and mix until everything is evenly coated.
- Heat pan or griddle on medium high heat with additional oil. Using your hands, create a small ball with the potato mixture and flatten it until it is 1/4 - 1/2 inch thick. Cook on each side until golden brown and crispy about 3-4 minutes per side. Serve warm.