About
Potato pancakes are fluffy and dense at the same time. They are light and rich, making for a delicious breakfast. This “starchy” meal is complemented with diced ham and fresh scallions. You can serve your pancakes with sour cream or greek yogurt for dipping, or you can add them to eggs or another favorite breakfast food.
Ingredients
- 2 large raw egg, white
- 1 cup almond flour
- ⅛ teaspoon salt
- ¼ teaspoon baking powder
- 2 tablespoon buttery homestyle instant mashed potatoes by idahoan
- 1 tablespoon, chopped scallions
- 1 large slice – 6 1/4" x 4" x 1/16" – each 1 ounce ham
- ¼ cup heavy cream
- ½ cup water
- 2 tablespoon butter, salted
Instructions
- In a stand mixer, whip up the egg whites until you have stiff peaks. Transfer the whipped egg whites to a bowl and set to the side. Wip your mixing bowl clean for the next step.
- In the mixer, mix together the almond flour, salt, baking powder, instant mash, chopped scallions, and finely chopped ham.
- Combine the heavy cream and water and mix this into the dry ingredients. Then, use a spatula to gently fold the egg whites into the batter, being careful not to deflate all the air bubbles in the eggs.
- Heat a non-stick pan or skillet over a low heat. Melt in a ½ TB of butter. When the butter is heated, drop in 3-4 scoops of batter that are approx. 3 fl. oz. each (this is a little less than a ¼ cup). Cook the pancakes for about 4 minutes per side, adjusting the heat as necessary.
- Continue cooking all your pancakes, using about ½ TB of butter per 3 pancakes. Allow the pancakes to cool slightly before serving.
Nutrition Facts
- Servings: 4
- Calories: 286.0kcal/1196.8kJ (per serving)
- Fat: 25.7g (per serving)
- Carbs: 7.5g (per serving)
- Protein: 9.5g (per serving)
