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!