Cinnamon and Potato Pancakes
This Cinnamon and Potato Pancakes recipe from Chef Nancy Berkoff is a great way to use up extra potatoes and a terrific way to put a new spin on pancakes!
Cinnamon and Potato Pancakes from Vegan Meals for One or Two(Makes 4 pancakes)
Vegetable oil spray
2 cups frozen has brown potatoes, thawed (or cooked, leftover hash browns)
2 teaspoons cinnamon
2 cups prepared pancake batter
Spray a large frying pan with oil (or lightly oil the pan). Add hash browns and cook until crisp. Sprinkle with cinnamon. Divide the potatoes into six separate stacks in the pan and pour ½ cup pancake batter onto each stack. Mix each stack with the batter, right in the pan. Cook until each side is golden brown. Serve with syrup and sliced fruit, if desired.
Note: If you have a leftover baked potato, you can slice it and use it for hash browns.
