Vegan Potato & Cheddar Pancakes

My great grandmother used to make potato pancakes only a few times a year, whenever we had mashed potatoes which was only on a holiday… usually. The next day, she’d take the leftover mashed potatoes and mix them up with egg and bread crumbs and serve them with a side of apple sauce. I’ve taken it a bit further and added my own touches, minus the egg.

Potato & Cheddar Pancakes
1 Pound potatoes, diced (I leave the skin on)
2 t salt
1 T garlic powder
1 Medium onion, minced
1 C Daiya cheddar
1 C almond milk
1 T butter
1/2 C whole wheat flour
1/2 Bread
Olive oil

Boil the potatoes until tender. Strain the water and place potatoes in a large bowl. Add all of the about ingredients and mash together well. I like my pancakes on the chunkier side. You can blend them if you’d like.

In a large pan, add just a drop of olive oil and then place a dollop of the potato mixture down and flatten with the back of your spoon. Cook until a nice golden brown. Flip and cook the other side to the same golden brown color.

Serve with a side of apple sauce. Or if you want something more savory, try with a side of marinara and sliced jalapenos.