Buttery, tasty and perfectly crispy potato pancakes with a delicate hint of thyme. Good enough to serve to guests or as an everyday breakfast or lunch.
You can serve these pancakes with a spinach dip (chopped spinach, Homemade Mayonnaise, garlic, diced celery, scallions, dill, parsley, a squeeze of lemon and freshly ground sea salt and black pepper) or the traditional apple sauce and sour cream. If you are strictly paleo, the dip is a tasty substitution. You can use store bought dip or plain yogurt if you don’t have time to make your own.
The trick with cooking these pancakes is to use the right tool to turn them. I use a spatula almost every day with my reclaimed cast iron pans. I picked the pans up in charity shops (and garage sales) and seasoned them. They are both on my ‘must have’ list of kitchen tools.
What can a spatula be used it for? Breakfast eggs, scrambled or fried, flipping omelettes. Flipping Turkey Burgers and and serving Cod Cakes or Chicken. Serving dishes like my Turkey and Spinach Lasagne. Anything cooked in a cast iron pan can be flipped or stirred or served with this useful tool that is under $10. I have 2 because I never like to be without one.
You can use a 1/4 Cup to measure the pancakes so they are all the same size. I just dropped the mix directly from the 1/4 cup measure into the skillet and flattened the pancake using the back of a fork.
I served two pancakes with a sweet potato soup for lunch. On the days when I don’t use meat protein, a small amount of potato can really help to keep you full. This recipe make plenty to freeze or keep in the fridge for breakfast.
Paleo Restart is one of the most popular programs on the internet. I did it and I loved it. It is a 30 day paleo menu plan with everything done for you…Recipes, directions, shopping lists. Check out my Paleo Restart Review.
Paleo Restart is one of the most popular programs on the internet. I tried it and loved it and you can read about my experiences here.
- 5 Medium Potatoes - Grated
- 1 Red Onion - Grated
- 1 Cup Baby Spinach
- ½ Lemon - Juiced
- 2 Tbs Butter - Melted
- 1 Egg
- ½ Cup Cream
- ½ Cup Almond Meal
- Pinch Thyme
- Freshly Ground Sea Salt and Black Pepper
- Grate the peeled potato and onion.
- Squeeze out excess liquid through a sieve.
- Mix egg and cream and melted butter in a small bowl and add to potato mix.
- Add remaining ingredients and heat ghee on med high in a heavy skillet.
- When the pan is hot, drop ¼ cup of mix and cook for 3 minutes until golden brown.
- Turn with a flat spatula and cook the other side.
- Serve with Apple sauce.