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White plate with a stack of 4 Llapingachos

Llapingachos | Ecuadorian Potato Pancakes with Peanut Sauce

Llapingachos are delicious Potato Pancakes from Ecuador that are usually served for breakfast or snack. They are great to serve with some peanut sauce.
Author: Pavani
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Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Course: Breakfast, Snack
Cuisine: latin american
Servings: 8 Servings


For the Peanut Sauce (Salsa de Mani):

  • 2 teaspoon Oil
  • 1 Small Onion, finely chopped
  • 1 Large Tomato, finely chopped
  • ¼ teaspoon Ground Cumin
  • ½ cup Warm Veggie broth or water
  • cup Smooth Peanut Butter
  • ¼ cup Almond Milk (or other non-dairy Milk)
  • To taste Salt & Pepper

For the Potato Pancakes (Llapingachos):

  • 2 Large Potatoes, boiled, peeled and mashed
  • 1 Small Onion, finely chopped
  • 1 Garlic clove, finely minced
  • ½ cup All purpose flour, plus more for coating the patties
  • Pinch of Baking soda
  • 1 tablespoon Lemon juice
  • ¼ cup Grated Cheddar or Monterey Jack cheese
  • To taste teaspoon Salt & Pepper
  • ¼ cup Oil


Make the Peanut Sauce:

  • Heat the oil in a saucepan on medium heat, add the onion and fry till very soft, about 4~5 minutes. Stir in the tomato, cumin and cook till the tomato is mushy, about 2 minutes.
  • In a measuring cup, stir together warm broth and peanut butter until the mixture is smooth. Pour this into the pan.
  • Stir and add the almond milk, lower the heat to low and cook for 2~3 minutes, stirring constantly. Remove from heat and serve warm with the potato pancakes.

Make the Potato Pancakes:

  • In a mixing bowl, combine the warm mashed potato, onions, garlic and mix well. Let the mixture cool a little.
  • Add the flour, grated cheese, baking soda, lemon juice salt and pepper. Mix well to combine everything. Knead the mixture for 2-3 minutes to stimulate the gluten in the flour. Divide the dough into 8 equal pieces and roll into balls. Shape the potato pancakes and gently pat them into a small cake about ½~¾" thick and about 3" in diameter. Dredge all the sides of the potato cake in flour. Repeat with the remaining dough and dredge each in flour.
  • Heat oil in a heavy cast-iron pan or a nonstick pan on medium heat. Gently slide in 2~3 pancakes into the hot oil and cook for 2~3 minutes or until golden brown on one side. Carefully flip and cook the other side for 2~3 minutes until golden. Remove the pancakes onto paper towel lined plate. Cool for 1~2 minutes. Repeat with the remaining pancakes.
    Serve hot with peanut sauce and chopped tomato & red onions.



  • I usually boil whole potatoes in a pressure cooker. But you can also boil peeled and chopped potatoes in a saucepan with lots of water. Cover and bring to a boil over high heat. Lower the heat to simmer and cook for 15~20 minutes or until the potatoes are tender. Drain and mash the potatoes.
  • These potato patties are slightly delicate and require a gentle hand while cooking them. Make patties that are small and just under 3" will make them more manageable. Use a thin, wide spatula while flipping them. 
  • To make gluten free potato and cheese patties, use gluten free flour.
  • Simply omit the cheese in the recipe to make the recipe vegan. If you want, add 2~3 tablespoons nutritional cheese for the cheese flavor.
  • You can freeze potato pancakes. Place the uncooked patties on a baking sheet and place them in the freezer. Once they are frozen, transfer them into a ziploc bag and store for up to 1 month. Cook them according to the recipe.
  • Sometimes llapingachos are stuffed with white cheese. Instead of adding cheese to the dough, stuff melt able cheese into the center of the pancakes.


Serving: 1Llapingacho | Calories: 230kcal | Carbohydrates: 20g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 145mg | Potassium: 372mg | Fiber: 3g | Sugar: 3g | Vitamin A: 197IU | Vitamin C: 15mg | Calcium: 54mg | Iron: 1mg
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