These healthy potato pancakes are a savoury and delicious meal, apart from being a great comfort meal for any time of the day. This recipe is made from mashed potatoes and couldn’t be easier to make. The star ingredient (besides the potatoes) is the fresh dill. This herb has a particular but tasty flavour that gives these pancakes a delightful touch.
As I probably mentioned in other posts, I was born in Romania. Although I only lived there for the first 11 years of my life. I can’t help but feel happy when I taste typical Romanian food, it takes me straight back to my childhood. These pancakes are a healthy and easy recipe that you can eat at any time of the day, infused with a dill flavour, an ingredient used in many traditional Romanian recipes.
How to make healthy potato pancakes
This recipe couldn’t be easier to make. In 30 minutes approximately and with only a few ingredients you’ll get a delicious healthy meal. What I love the most about it is how versatile it is, you can eat these pancakes for breakfast, lunch, dinner or just as a snack. You can either use them as a side dish or eat them on their own. It’s a nutritious meal with a balanced amount of carbs, protein and healthy fats.
Ingredients (6 pancakes):
- 6 medium-sized potatoes
- ¼ cup of whole wheat flour
- ½ tbsp of baking powder
- 2 eggs
- 2 or 3 sprigs of dill
- Salt and pepper
- Olive oil
Instructions:
- Cut the potatoes into smaller pieces and bring them to boil. Cook for about 10 minutes.
- Strain the potatoes, place them in a bowl and mash them with a fork.
- Add the eggs, the salt and pepper and mix.
- Sift the flour together with the baking powder and add them to the bowl. Mix it all together.
- Cut the dill sprigs and add them to the mixture. Mix it all together till smooth. Here you can use your hands. You should get a non-sticky dough. If it’s still sticky or too liquid, add more flour.
- Take 1/4 cup portions of the dough and make a pancake shape. Repeat with the rest of the dough.
- Pre-heat a pan over medium high temperature and spray some olive oil on it.
- Put the pancakes in the pan and cook for about 10 minutes. Flip them over and cook for 5 minutes more.
Enjoy!
You can serve them with crème fraîche. The one that I used is vegan and made from oat cream. Add garlic and parsley for a better taste.
You can eat them right away or leave them for later. Once they have cooled, they can be easily stored in the fridge and re-heated in the microwave or a pan.
Let me know if you liked this recipe in the comments below and of course, if you tried it, don’t forget to mention @thecrazypeanut on social media 🙂
Below you’ll find the nutritional values of this recipe:
Healthy potato pancakes
Equipment
- 1 Non-stick pan
Ingredients
- 6 medium-sized potatoes
- 1/4 cup of whole wheat flour
- 1/2 tbsp of baking powder
- 2 eggs
- 2-3 springs of dill
- Salt and pepper
- olive oil
Instructions
- Cut the potatoes into smaller pieces and bring them to boil. Cook for about 10 minutes.
- Strain the potatoes, place them in a bowl and mash them with a fork.
- Add the eggs, the salt and pepper and mix.
- Sift the flour together with the baking powder and add them to the bowl. Mix it all together.
- Cut the dill sprigs and add them to the mixture. Mix it all together till smooth. Here you can use your hands. You should get a non-sticky dough. If it’s still sticky or too liquid, add more flour.
- Take 1/4 cup portions of the dough and make a pancake shape. Repeat with the rest of the dough.
- Pre-heat a pan over medium high temperature and spray some olive oil on it.
- Put the pancakes in the pan and cook for about 10 minutes. Flip them over and cook for 5 minutes more.
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