The delicious and comforting combination of leek and potato make up these pancakes for a hearty breakfast that will keep you going until lunch. You can make them ahead of time too, and freeze them, for a healthy breakfast in minutes.
Now we are officially in Autumn (yay), we are turning out attention to all things comforting, and we are not leaving breakfast out either. Gone are smoothies (well, nearly – I have a couple of smoothie recipes coming before the year is out) and breakfast bowls. In are hearty breakfasts that will warm you up on a grey morning.
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The great thing about these is, you can make a big batch of them and freeze them, as they defrost and reheat really well. That means, all you need to do is spend a couple of minutes cooking some eggs and you have yourself a filling breakfast in minutes. You don’t even have to cook eggs to go with it, as they already have egg in them for a bit of protein. Sometimes we just have these dipped in some of my Homemade Healthier Ketchup – I think kids would love that!
We don’t fry a lot of stuff in the HHH kitchen, but some things, like this, just need the crispiness that you get from frying. We used to fry things in pure coconut oil, but I found that the dish took on the flavour of the coconut oil too much. That’s why I love the Pura Coconut Oil Blend so much – it is flavour free, so you get all the health benefits, without it taking away from the flavour of the dish. It’s not just coconut oil, as it combines sunflower and rapeseed oil and it is high in Omega 3 and lower in saturated fats than traditional coconut oils.
Currently available in Asda and Sainsbury’s (and soon in Morissons), Pura do a Coconut Oil Blend Spray too, and the handy spray format offers portion control and makes it a great choice for stir frying and basting. There is no need to melt the coconut oil first, you just pour it or spray it, which saves so much time. We are using this in all our cooking now and really impressed with how well it cooks everything, without having an overpowering taste.
Oh, look at that runny yolk! Sadly this wasn’t mine, it was Dave’s, as runny yolks are still off the menu for me until baby arrives. I have a bit of a runny yolk binge planned for then though, as I miss them. And wine. But maybe I won’t have those together.
A runny yolk really is a must with these, as it acts as it’s own sauce – a healthy fat filled sauce that is!
It’s going to be a bit of a breakfast-fest here on the blog over the next couple of weeks. We have some exciting waffle, smoothie, and oats recipes coming up and they are all very Autumnal. You guessed it – the pumpkin recipes are coming! YAY! I FINALLY found a can of pumpkin puree in the supermarket. That never happens here in the UK.
Leek and Potato Breakfast Pancakes Ingredients – Serves 2:
– 1 medium potato, peeled and finely grated
– 1 medium leek, finely chopped
– 2 tbsp wholemeal flour
– 1 egg, beaten
– A pinch of sea salt and black pepper
– 2 tbsp Pura Coconut Oil Blend
1) Put all of the ingredients in to a bowl and mix well.
2) Put the Pura Coconut Oil Blend in to a frying pan and heat. Add a large spoonful of mixture to the pan one at a time to create a circle. This amount should make 4 pancakes. It will be fairly loose, but it will come together.
3) Gently cook for 3 minutes, and then careful flip and cook for 3 minutes the other side. Serve with eggs.
Nutritional Information – Per Person (for 2 pancakes):
Weight Watchers SmartPoints: 15
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**This Leek and Potato Breakfast Pancakes recipe was commissioned by Pura, however, all opinions are my own**