Before starting the pancakes, cook the potato.  First scrub the potato, then pierce with a fork several times. Wrap in a damp paper towel and microwave on high for about 3 minutes or until tender.  Allow it to cool, and then add to a blender or food processor. (Simply slit along the long side of the potato, squeeze the center into the blender and discard the skin. Or, include the skin, see quick tip.)  Another option would be to skip this step and add a peeled ripe banana to a blender or food processor.

Add to the blender or food processor.

Process on high 30 seconds to 1 minute, stopping to scrape down the sides as needed.  To reach your desired consistency, you can thin the batter by adding another egg (or by adding 2 or more tablespoons of milk of your choice).

Heat a greased pancake griddle or waffle iron.

For pancakes: When a drop of water added to the griddle begins to bubble, pour 1/4 cup batter for each pancake, making 12 small pancakes.  When tiny bubbles appear and pop, then flip.  (They will be nicely browned.)

For waffles: Use 3/4 cup batter for a 7-inch Belgian style waffle iron, yielding 4 waffles.

Serve pancakes topped with yogurt, fresh berries, nut butter, or drizzled with 1-2 tsp of pure maple syrup.