Place all the ingredients for the pancake batter into a large mixing bowl and stir until smooth. Cover with a damp tea towel and leave to ferment on the bench top for four hours (or overnight).
Meanwhile, prepare the potato mixture.
Place the potato chunks in a medium-sized saucepan and add enough water to cover the potatoes. Bring the water to the boil and cook for 10 to 15 minutes. Test that the potatoes are soft with a knife then drain.
In a large mixing bowl, combine the cooked potato with the remaining filling ingredients and mix well. Lightly mash the potatoes so they are broken up.
In a large frying pan, add a tablespoon of olive oil and fry the potato mixture for five to seven minutes or until lightly browned.
Remove from the pan and set aside.
Now, prepare the pancakes. Add half a cup more water to the mix until it becomes a thin batter.
Heat half a tablespoon of olive oil in a large frying pan, then pour one-quarter of the batter into the pan and spread thinly. Spin the pan so the oil coats the outer edges of the pancake and cook for two to three minutes until bubbles form. Flip the pancake and cook for another few minutes.
Carefully remove from the pan and fill with one quarter of the potato mix.
Serve immediately with gluten free coconut or mango chutney and lime pickle.