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Export 12 ingredients for grocery delivery
Step 1
Break up the cold, leftover potatoes with a fork.
Step 2
Mix in the flour, nutritional yeast, green onions, and salt and pepper. Mash until the mixture is relatively smooth with minimal chunks.
Step 3
Roll up 1/4 cup worth of dough into a ball. Flatten into a round disc, about 1/2 inch thick. If the dough is too dry to form into a ball, add a little non-dairy milk into the mixture.
Step 4
Heat a skillet on medium heat. Add about 1-2 teaspoons of vegan butter or oil to the pan. Once the butter is hot, place the pancakes into the pan. I typically cook 2 at a time.
Step 5
Fry for 2-3 minutes, or until the bottom is golden brown. Flip the pancakes and then cook again until that side is golden brown.
Step 6
Tip: Clean out the pan after each pancake batch and add new butter. This will help prevent the butter from burning.
Step 7
Continue until all pancakes are cooked. Serve warm with your favorite toppings!
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