Healthy Gluten Free Potato Pancakes with Creamy Lemon Dill Sauce

Earlier this year I was approached by the Dairy Farmers of Canada, asking if I would be interested in participating in their Anyday Magic contest, aptly called “The Great Cream Challenge.” Now, I use cream on a regular basis, so I knew that creating recipes for the challenge would not be difficult for me. The thing is, when you sign up, you don’t know exactly what the challenge is that you will be facing. I watched the challenges from earlier in the year and with things like “Chocolate Desserts,” “Ultimate Soup,” and “Caramel Challenge,” I figured this would be a walk in the park. Chocolate, soup, or caramel using cream – EASY! Then I was handed my challenge – Healthy Pancakes. We all know, I’ve made plenty of pancakes in my time, pancakes is not a problem for me, and incorporating cream into them would be easy. The challenge for me was the Healthy part. When I envision the words “pancakes” and “cream,” I picture a rich, decadent pancake topped with a dollop of whipped cream and cascading with fresh berries. Delicious?  YES. But, I didn’t feel it would live up to the “healthy” part of the challenge they were asking me to complete. So, I took a different direction.

I went savoury.

I made healthy little savoury pancakes that use fresh baby potatoes, in their thin, delicate skin, fresh chopped dill, a squeeze of fresh lemon juice, and some chopped green onion to really bring this dish to life. I believe that if you want to eat healthy, you have to use fresh herbs to bring amazing flavour to your food. This dish did just that.

The recipe will be coming soon!