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Potato Pancake

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Print Recipe
Cuisine: American
Prep Method: Pan Fried

Dish

Breakfast/Brunch

Ingredients

+

Potato Pancake

  • 1 cup frozen potato barrels
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1 tbsp maple syrup
  • Dusting of Coconut flour in batter if needed to bind
+

Apple Butter

  • 2 Honey Crisp Apples
  • 1 tsp cinnamon
  • 1 tsp Salt
+

Coconut Cream

  • 1 Can of Coconut Cream

Preparation

Potato Pancake

  1. Blend together in robo coupe until combined.
  2. Pan sear the pancakes

Apple Butter

  1. Peel two apples and slice
  2. Toss with a teaspoon of cinnamon/salt and roast until browned
  3. Remove and blend in robo coupe until thick apple paste is made

Coconut Cream

  1. Remove cream from the coconut milk can, reserve coconut milk for later use (the amount depends on how much cream is in the top of the can. Cream will whip naturally without anything added).
  2. Whip the coconut cream in a mixer until fluffy like whipped cream

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Recipe By: Chef Joshua Ingraham

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