Potato pancakes should be a thing year round. They're simple to jazz up with vegan sour cream and other dips and sauces, and who wouldn't want a potato pancake? These are unique with the caramelized pineapple and pico de gallo. Yum.
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
- Preheat oven to 400°F.
- Combine all pancake ingredients in a large bowl. If using frozen potatoes, they defrost quickly, which means by the time the oven is hot, the mix should be clumpy and packed (potatoes will have reduced in volume).
- Place some foil on a baking sheet and grease generously with coconut oil. Press 1/4 cup of the mix into a cookie cutter. Repeat until mix is gone. You don't have to use a cookie cutter if you don't want to.
- Bake for 15 minutes, flip, bake for an additional 15 minutes. Remove from oven
- Turn on the broiler.
- Sprinkle both sides of the pineapple with a little brown sugar and broil until they darken. This shouldn't take very long.
- While they potatoes are cooking, make your pico. Combine all pico ingredients (except for salt) in a bowl and toss. Taste and then add salt as desired.
- Serve toasty potatoes along side the juicy pineapple. Top with pico and serve.