4 tablespoons cold pressed olive oil
4 Potatoes (1-1/2 pounds)
2-1/2 cups water
1 onion or 3 cloves garlic, chopped
1-1/2 cups wheat/gluten-free pancake mix
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Wash the potatoes and wrap them loosely in waxed paper. Bake in a microwave oven for 11 minutes. Place potatoes in a large bowl and mash with a potato masher. Add liquid ingredients and beat mixture. Add the remaining ingredients and mix well. Heat skillet (medium-high). Place a small amount of oil on the skillet and distribute evenly. Add mixture and cook until small holes begin to show. Flip over and cook other side.
