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Mashed potato pancakes with cranberry sauce
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Mashed Potato Pancakes

These little mashed potato pancakes are very versatile. They are good eaten with either sweet or savory toppings. They refrigerate well and are even good heated up the next day.
Course Breakfast/Brunch/Lunch
Cuisine American, Vegan
Keyword Mashed Potato Pancakes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 30 - 3" Pancakes
Author Deb Delozier | Vegelicious Kitchen

Ingredients

  • 1 cup water
  • 3/4 cup non-dairy milk I used unsweetened almond
  • a pinch of salt
  • 1 1/2 cups all purpose flour or whole wheat pastry flour for more fiber
  • 2 teaspoons baking powder
  • 1/4 cup plain cooking oil I used sunflower oil
  • 1 cup leftover mashed potatoes

Instructions

  • Mix dry ingredients together in a bowl
  • Whisk in the liquids
  • Keep stirring while adding to avoid the batter getting lumps
  • Add mashed potatoes
  • Leave the batter to sit for about 10 minutes
  • Brush or spray your frying pan with oil and turn on medium low heat
  • Let your pan heat up a little then add batter in 1/8 cup portions to form small pancakes
  • Cook about 1 minute on the first side once your pan is hot enough (it may take a little longer for the first ones)
  • Flip your pancake and let it cook on this side about 1 - 1 1/2 minutes
  • This recipe makes about 30 - 3 inch pancakes
  • Serve with sweet or savory toppings
  • ENJOY!