Vegan Potato Pancakes (Leftover Mash + Gluten-Free)

Name: Vegan Potato Pancakes (Leftover Mash + Gluten-Free)
Ingredients: 2 cups (600 g) leftover mashed potatoes ((chilled)); 6 tablespoons all-purpose gluten-free flour ((or regular plain/all-purpose flour if not GF)); 4 tablespoons nutritional yeast; 1 tablespoon baking powder; 1 tablespoon plant-based milk or water ((plus more if necessary)); 1 medium spring onion, finely sliced; Salt; pepper; Plant-based butter or oil for frying

thepeskyvegan.com

Light, fluffy, crispy, and slightly cheesy, these vegan potato pancakes use leftover mash for an egg-free and gluten-free breakfast dish.

View full recipe on thepeskyvegan.com

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Ingredients

2 cups (600 g) leftover mashed potatoes ((chilled))
6 tablespoons all-purpose gluten-free flour ((or regular plain/all-purpose flour if not GF))
4 tablespoons nutritional yeast
1 tablespoon baking powder
1 tablespoon plant-based milk or water ((plus more if necessary))
1 medium spring onion, finely sliced
Salt
pepper
Plant-based butter or oil for frying