Ingredients:
1.5 c mashed potatoes
1/4 c gluten free flour - I used potato starch flour, but Im sure any flour will do
2 tsp water
1 egg, beaten
1/3 onion, chopped
1/3 red bell pepper (but you can get creative with your vegetable choices)
Olive oil
Crushed black pepper to taste
Directions:
Combine mashed potatoes, flour, water, egg, onion, & pepper in bowl. Mix well until it looks like a mushy pancake mix. Oil skillet and turn flame on medium. Spoon desired amount into skillet. I like to make my pancakes smaller, so they get kinda crunchy on the ends. Cook until bottom side is slightly browned. Flip and repeat. Once pancakes are cooked, transfer onto a paper towl to let the excess oil drain out, and serve!
I put some leftover cranberry sauce on top of mine, but any delicious (but healthy) fruity or cheesy topping will do! Fresh applesauce is another personal favorite with potato pancakes. Enjoy!!
