Crispy, savory and super healthy, these ham and potato breakfast pancakes are a great protein rich breakfast option to try.
I used corn flour as the binding agent for the pancakes, but you can also choose to use regular flour or whole wheat flour if you want to.
To make these breakfast pancakes more crispy, you can use rice flour instead of corn flour.
For a bit of extra flavor, you can also drizzle some hot sauce on the top and finish up with a sprinkle of fresh herbs of your choice.