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Spicy Potato Breakfast Pancakes

My Spicy Potato Breakfast pancakes are vegan, gluten free, and packed with incredible spices and flavors. A winning combination that is the best thing to happen not only for breakfast, but is also great for lunch or even dinner.

Open spicy Potato Breakfast Pancakes on a bord.

Most people agree that breakfast is the most important meal of the day. Often I’m dreaming of big bowls full of fresh fruit and crunchy nuts like this all time favorite Breakfast Bowl [vegan, gluten free].

But from time to time I wake up and am just craving something savory. I bet that is not news to you, if you know me a bit.

I brighten up my morning with big slices of this Savory Cheesecake, and top them happily with my Best Vegan Sun-Dried Tomato Pesto. That’s what I call breakfast.

The great thing about savory breakfasts is I can usually make them ahead. Then I can eat it not only for breakfast, but the same dish is also lunch and dinner approved. And ready.

Drizzling hot sauce over the potato filling.

Get dazzled by these Spicy Potatoes Breakfast Pancakes. They are drool worthy, perfectly spicy, positively crispy from the inside out, versatile, and incredible satisfying.

How to make your morning, lunch or dinner stellar with my Spicy Potato Breakfast Pancakes

First, prepare a baking sheet with parchment paper and put the cubed potatoes on it. Then mix with the tandoori spice mix until they are well covered. Bake for around 15 minutes at 410°F.

While you’re doing this, make the pancake batter according the directions of my Vegan Pancakes.

Pay attention to my notes: you leave out the maple and vanilla this time because we want to make savory pancakes, not sweet ones.

Garnishing the Spicy Potato Breakfast Pancakes with fresh cilantro.

After the potatoes have baked for 15 minutes, add the bell pepper and onions to the baking sheet. Season with salt and pepper and bake for more 10 minutes.

Cook the pancakes in your favorite pan. I suggest to make them slightly thinner, so that the batter just covers the bottom of the pan everywhere.

Last is assembling. You can enjoy them open: just put the veggies and potatoes from the oven on it and garnish with some sriracha. Or you can be more creative.

Just put the veggie and potato filling, and carefully roll them. Garnish with some sriracha.

Three rolled Spicy Potato Breakfast Pancakes.

Perfect Vegan Pancakes

Spicy Potato Breakfast Pancakes are an amazing dairy free appetizer, lunch, dinner or even snack. As you can see I use my vegan pancake recipe for these.

Surely I could post a new one, but I find no need for. It’s a classic and timeless recipe, which is loved by so many readers.

Why should I change something which gets always fantastic reviews on the blog and on social media.

It’s a keeper for you and the to go recipe for good reason. Some of you couldn’t believe how easy they are to make. No hours waiting for the dough to rise.

No complicated ingredients, no use of many different flours.

Top view on a stack of rolled Spicy Potato Breakfast Pancakes.

Which is often the case when it comes to gluten free baking. If you take a good look around you find a lot of recipes in which you have to use 5 or more different flours to make a mix.

I only use one flour which is light buckwheat flour. But it can be a bit tricky to find. My suggestion is to have an eye online. You definitely should get one easily.

You should be able to use nearly any other gluten free flour, which you prefer. Regular buckwheat, rice, all purpose.

Or  simply use whole wheat or spelt flour, if gluten free isn’t a thing for you.

Side view on a Breakfast Pancake cut open, showing the filling.

Just one flour is needed. Please make sure to pay attention to my hint and notes. Skip the maple and vanilla in the pancake recipe and season instead with salt and pepper.

Obviously, we don’t want a sweet dough here. But if you are into sweet and savory you can try mixing. Just kidding…

Also this time I don’t use any cookie cutters or pancake molds. I just used my pan and flip the pancakes over.

Collage of two pictures of the Spicy Potato Breakfast Pancakes with recipe title text.

If you give my Spicy Potato Breakfast Pancakes a go, tag me on Instagram and Facebook.

Show all your creations. Also I would love to see a picture.

Cheers to this cooking adventure, Florian.

Spicy Potato Breakfast Pancakes | #vegan #glutenfree #contentednesscooking #plantbased #dairyfree

Spicy Potato Breakfast Pancakes

Yield: 8
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

My Spicy Potato Breakfast pancakes are vegan, gluten free, and packed with incredible spices and flavors. A winning combination that is the best thing to happen not only for breakfast, but is also great for lunch or even dinner.

Ingredients

  • 1 lb potatoes, cleaned and cubed
  • 1 Tandoori spice mix (think ginger, chili powder, curry and turmeric)
  • 1 bell pepper, cored and sliced
  • 1/4 cup onions, peeled and chopped
  • Sriracha for serving
  • salt, pepper to taste

Instructions

  1. First, prepare a baking sheet with parchment paper and put the cubed potatoes on it. Then mix with the tandoori spice mix until they are well covered. Bake for around 15 minutes at 410°F.
  2. While you’re doing this, make the pancake batter according the directions of my Vegan Pancakes. Pay attention to my notes: you leave out the maple and vanilla this time because we want to make savory pancakes, not sweet ones.
  3. After the potatoes have baked for 15 minutes, add the bell pepper and onions to the baking sheet. Season with salt and pepper and bake for more 10 minutes.
  4. Cook the pancakes in your favorite pan. I suggest to make them slightly thinner, so that the batter just covers the bottom of the pan everywhere.
  5. Last is assembling. You can enjoy them open: just put the veggies and potatoes from the oven on it and garnish with some sriracha. Or you can be more creative. Just put the veggie and potato filling, and carefully roll them. Garnish with some sriracha.

Notes

When making the pancakes, leave out the vanilla and maple syrup season with salt and pepper.

Nutrition Information:
Yield: 8 Serving Size: 1 piece
Amount Per Serving: Calories: 160Total Fat: 10gSaturated Fat: 1.5gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 440mgCarbohydrates: 17gFiber: 2gSugar: 0gProtein: 1g
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