Step 1

Place potatoes in a large pot and water to cover. Bring to a light boil over medium-high heat and cook for 15-20 minutes or until very tender when pierced with a fork.

Step 2

Once tender, drain potatoes and let them sit for a minute to evaporate any leftover water.

Step 3

Add them to a large bowl and, using either a potato masher or a hand mixer, mix until mashed being careful to not overmix to where they become gluey.

Step 4

Add unsweetened non-dairy milk starting with 1/2 cup, optional nutritional yeast, salt, and black pepper and stir to combine. Add more non-dairy milk if they need thinning. Taste and adjust seasonings.

Step 5

Add all of the pancake ingredients to the bowl with the mashed potatoes.

Step 6

Heat a large skillet and use a little oil or spray to prevent sticking. A non-stick pan really helps.

Step 7

Drop by large spoonfuls onto the hot pan and spread a little with the back of the spoon. This should make about 8 cakes.

Step 8

Flip when browned on one side (about 2-3 min.)

Step 9

Flatten more with a spatula and cook until browned on the second side.

Step 10

Serve topped with vegan sour cream, green onion, applesauce, maple syrup or blueberries.