Break up the cold, leftover potatoes with a fork.
Mix in the flour, nutritional yeast, green onions, and salt and pepper. Mash until the mixture is relatively smooth with minimal chunks.
Roll up ¼ cup worth of dough into a ball. Flatten into a round disc, about ½ inch thick. If the dough is too dry to form into a ball, add a little non-dairy milk into the mixture.
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.
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.
Tip: Clean out the pan after each pancake batch and add new butter. This will help prevent the butter from burning.
Continue until all pancakes are cooked. Serve warm with your favorite toppings!
NUTRITION
Calories: 230kcal
Carbohydrates: 21g
Protein: 6g
Fat: 14g
