Pico Pineapple Potato Pancakes
[Vegan, Gluten-Free]

For the Pico de Gallo:

• 1 pint grape tomatoes, chopped in half
• 1 big jalapeño, sliced
• 1/4 cup diced red onion
• 1 small garlic clove, minced
• 2 tablespoons lime juice (from 1 large lime)
• 1/4 cup packed cilantro, minced
• Salt to taste

For the Pancakes:

• 3 cups frozen shredded potatoes (or hand shredded)
• 3 flax eggs (3 tablespoons flax meal plus 9 tablespoons water)
• 2 tablespoons gluten-free flour
• 2 tablespoons chopped onion
• 1/2 of a sliced jalapeño
• 1 generous teaspoon coarse flake salt
• Coconut oil

For the Pineapple:

• 4 slices of pineapple
• Brown sugar