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“Pancakes that are good and gluten-free, lactose-free and egg-free”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 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

Directions

  1. 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.

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