Prep 10 mins
Cook 10 mins
Pancakes that are good and gluten-free, lactose-free and egg-free
Make and share this Potato and Parsley Pancakes recipe from Food.com.
- 2 large potatoes, coarsely grated and water squeezed out
- 2 tablespoons parsley
- 1 teaspoon cornstarch
- salt and pepper
- olive oil, as required to knead the pancake dough
- oil, to coat the pan
- Mix all the ingredients in a bowl. Heat a pan on medium flame. Brush with a little oil. Drop a portion of the potato mixture on the pan. Press with a spatula and cook until lightly browned on the underside. Brush the top with a little oil. Turn over the pancake to cook the other side. When cooked, remove from flame and serve hot.