Little Potato and Sweet Potato Pancakes
- 1 ⁄4 banana, chopped
- 3 tablespoons unflavored rice milk
- 3⁄4 pound Yukon Gold potatoes, peeled and coarsely grated
- 3⁄4 pound sweet potatoes, peeled and coarsely grated
- 1 ⁄4 cup grated red onion
- 3 tablespoons whole wheat pastry flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon coarse sea salt
- 1 ⁄4 teaspoon freshly ground white pepper
- Extra-virgin olive oil
Instructions:
The Yukon Golds provides the perfect balance. Serve these with applesauce.
- In a blender, puree the banana in the rice milk. Set aside.
- Preheat the oven to 200°F.
- In a large bowl, combine the Yukon Gold potatoes, sweet potatoes, and onions and mix well. Drain the potatoes and onions by wrapping them in a clean dishtowel and wringing out excess liquid.
- In a large bowl, combine the potatoes, onions, flour, baking powder, salt, pepper, and the banana–rice milk mixture.
- In a large, nonstick skillet over medium heat, warm 3 tablespoons olive oil. In batches of four, spoon two tablespoons of the potato mixture into the oil and flatten with a slotted spatula. Cook until brown on the bottom. Turn and brown the second side until crisp, 3 to 5 minutes each side. Transfer the pancakes with a spatula to a paper towel–lined plate and drain. Repeat with the remaining potato mixture, adding more oil as necessary.
- After draining, keep pancakes warm in the oven.