Breakfast is totally my happy place, my happy meal (get it, get it—ok I should not be allowed to make jokes).  Anyways, I am totally a mess if I don’t eat breakfast, like a good hearty breakfast.  I just don’t understand this smoothie for breakfast concept.  Give me all the eggs, bacon, sausage, hash browns and spoonfuls of Hollandaise.

But in all seriousness, do you have your happy meal?  Food is meant to nourish us—both emotionally and physically.  I truly believe in the power of emotions and don’t think we can downplay the impact happiness has on our health, something I talked in length about in my nutrition presentation in Portland this past weekend! I am really excited to bring you all a lot more resources and projects on that matter, so be sure you are signed up for my newsletter, because greatness is coming soon!

I love traveling because it gives me so much inspiration! I literally was sitting on the airplane back typing up ideas and flavors I want to create soon, that also makes for a very hungry airplane ride home!

Potato pancakes—buttery, crispy comfort food!  I love when hash browns or potato cakes are done right.  So good.  But often restaurants fill them with sweet pancake batter, which is totally unnecessary, so I created the most simple gluten and grain free potato pancake for you all.

Oh did I mention it is simple! Seriously preparation is about 5 minutes so you can spend time sipping your morning coffee in peace.  I designed this savory potato pancake to be a starting point for all your favorite toppings and flavors, so get creative!

Gluten Free Potato Leek Skillet Pancake

makes 8 pancake wedges || approximately 11 carbs in each serving of pancake

Potato Leek Pancakes

• 1 lb yukon gold potatoes (approximately 2 potatoes)
• 1 large leek
• 1 tbsp arrowroot flour
• 1 tsp Celtic sea salt
• 1 tsp garlic granules
• 2 eggs
• 2 tbsp heavy cream
• 2 tbsp butter (for greasing skillet) + 1 tbsp butter, melted (for brushing on top)

Serving suggestions

• smoked salmon
• poached eggs
• creme fraiche
• micro greens
• salt and pepper

*If you cannot handle the diary in creme fraiche, drizzle with truffle oil or even hollandaise sauce

Directions

• Preheat the oven to 400 degrees F.  Warm a 10 inch skillet to medium heat, melting the butter in the skillet.
• Use the grating attachment of a food processor to shred the potatoes.  Transfer to a large mixing bowl and set aside for a few minutes.  Use a paper towel to pat the shredded potatoes dry, removing any extra moisture.  Thinly slice the leeks and add to the mixing bowl.
• Sprinkle the arrowroot flour, sea salt and garlic granules into the mixing bowl.  Toss together.
• In a separate bowl, whisk the eggs and cream together.
• Stir the eggs into the potato and leek mixture, coating evenly.
• Pour the “batter” into the hot and buttered skillet.  Use your spatula to press evenly down and continue cooking stove top for 3 minutes.
• Transfer to the oven for 30-35 minutes, brushing with the remaining tablespoon of butter 15 minutes into the cooking process.
• Allow the pancake to cool for about 5 minutes, then run a spatula along the edges to loosen a bit.  Place a large plate on top and carefully inver the pancake.
• Slice and serve, topping with smoked salmon, creme fraiche, a poached egg, micro greens and a dash of salt and pepper.

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