健康无油粗粮碳水 土豆含量70%｜高饱腹早餐 | Healthy Oil-Free Potato Pancakes | Easy Vegan Breakfast | 70% Potato Recipe

这款土豆煎饼的土豆占比接近70%，咬下去满是香糯的土豆本味，口感柔软又有嚼劲。平时可以多做一些放冰箱冷藏，不管是早餐还是加餐，都能快速满足管理期的碳水需求。

With nearly 70% potato, these oil-free potato pancakes are naturally soft, chewy, and packed with the comforting flavor of potatoes. Make a batch ahead and keep them refrigerated for an easy breakfast or snack whenever you need a satisfying source of carbs.

🥔 食材 Ingredients

土豆 750g potato
香菜 适量 cilantro, to taste
面粉 1杯 flour, 1 cup
营养酵母 2大勺（可选） nutritional yeast, 2 tbsp (optional)
海盐 ½小勺 sea salt, ½ tsp
酵母 1小勺 instant yeast, 1 tsp

👩🏻‍🍳 做法 Instructions

1. 土豆去皮切块，上锅蒸熟至筷子能轻松戳透，趁热压成细腻的土豆泥。
Peel and cut the potatoes into chunks. Steam until fork-tender, then mash while still hot until smooth.

2. 香菜洗净切碎，加入土豆泥中拌匀。
Finely chop the cilantro and mix it into the mashed potatoes.

3. 依次加入面粉、营养酵母、海盐和酵母，揉成光滑不粘手的面团。偏干可以加少许水，偏湿补一点面粉。
Add the flour, nutritional yeast, salt, and yeast. Knead into a smooth, non-sticky dough. Add a little water if too dry, or a bit more flour if too wet.

4. 盖上保鲜膜，室温醒发约20分钟。
Cover with plastic wrap and let the dough rest at room temperature for about 20 minutes.

5. 面团分成小剂子，擀成圆饼，厚度约0.5cm。
Divide the dough into small portions and roll each one into a round, about 0.5 cm thick.

6. 平底锅小火慢煎，每面煎至金黄焦香即可出锅。全程无需放油。
Cook the pancakes in a dry skillet over low heat, flipping until both sides are golden and lightly crisp. No oil needed.

7. 吃不完的放凉后密封冷藏，随吃随煎，不会发硬。
Let any leftovers cool completely, then store them in an airtight container in the refrigerator. Reheat when ready to eat.