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Crispy on the outside, tender on the inside, these Gluten Free Potato Pancakes are a delightful twist on a classic favorite. Perfect for breakfast, brunch, or even a savory snack, this recipe is sure to become a staple in your kitchen. Made with simple, wholesome ingredients, these pancakes are not only delicious but also cater to various dietary needs.
Growing up, potato pancakes were a special treat in our household. My grandmother would make them during the holidays, and the smell of sizzling potatoes and onions would fill the house, drawing everyone to the kitchen. When I decided to adopt a gluten-free lifestyle, I was determined to recreate her recipe without compromising on taste or texture. After several trials and errors, I finally perfected this Gluten Free Potato Pancakes recipe, and I’m thrilled to share it with you.
Get Ready to Cook
Before we dive into the recipe, let’s get everything ready. Whether you’re a seasoned chef or a beginner in the kitchen, these Gluten Free Potato Pancakes are straightforward to make. Just follow the steps, and you’ll have a batch of golden, crispy pancakes in no time.
What to Expect
- Time: Approximately 1 hour
- Difficulty: Medium
Before You Begin
Here are a few tips to ensure your Gluten Free Potato Pancakes turn out perfectly:
- Make sure to drain the shredded potatoes well to remove excess moisture. This will help achieve a crispier texture.
- Use a non-stick pan or a well-seasoned cast-iron skillet for best results.
- Keep the cooked pancakes warm in the oven while you finish cooking the rest.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Gold potatoes | 3 lbs |
| Grassfed butter, divided (note: use ghee for Whole30) | 5 Tablespoons |
| Almond milk | 1 cup |
| Eggs, lightly beaten | 2 |
| Sliced green onions/pencil onions, (about 5 pencil onions, including the green parts) | 1 cup |
| Garlic powder | 1 teaspoon |
| Salt, divided | 1 1/2 teaspoons |
| Black pepper | 1/2 teaspoon |
| Almond flour | 1/2 cup |
| Tapioca flour | 2 Tablespoons |
| Baking soda | 1/4 teaspoon |
| Avocado oil, (and a little extra for cooking multiple batches) | 2 Tablespoons |
Step-by-Step Guide
- Divide the raw potatoes in half. Slice half the potatoes into 3/4 inch slices. Put the sliced potatoes into a large pan filled with water. Boil the water and cook the potatoes until fork tender, about 20-25 minutes.
- Take the other half of the potatoes and grate/shred them using a grater. Put the shredded potatoes into a sieve/colander and place over a bowl or in the sink. Add 1 tsp of salt to the grated potatoes, mix, and then let the potatoes rest for 15-20 mins. During this time, excess moisture will drain out. Then, throw away the potato water, and pat down the shredded potatoes with a paper towel. Set aside.
- While the potatoes boil, add 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 cup almond flour, 2 Tablespoons tapioca flour, and 1/4 teaspoon baking soda to a medium bowl and mix with a fork until combined.
- Drain the boiled potatoes, and then put them into a large bowl. Add 4 Tablespoons of butter or ghee and the almond milk to bowl, and mash with a potato masher. Then, add the eggs, garlic powder, and sliced green onions and mash into the potatoes. Add the flour mixture and mix. Add the shredded potatoes and stir.
- In a large frying pan, heat 2 Tablespoons of oil and 1 Tablespoon of butter over medium-high heat. Using a ½ cup measuring cup, scoop the batter and pour into the pan. Pat down to flatten a little. Cook each side of the potato pancake until golden brown. For me this was 3.5-minutes on each side for my first batch and 2.5 minutes on each side for the second batch. (You may need to add more oil and butter to the pan in between batches). (You may also need to reduce the heat to medium if the pan gets too hot).
- Place the cooked potato pancakes onto plates covered in paper towels. This recipe yields 12-14 potato pancakes.
Pointers for Perfection & How to Store
To achieve the perfect Gluten Free Potato Pancakes, make sure to drain the shredded potatoes well. This will help remove excess moisture and result in crispier pancakes. Additionally, keep an eye on the heat to prevent burning. If you want this recipe to be dairy free, you can use Vegan butter instead of grass-fed butter. If you want this recipe to be Whole30 compliant, you can use ghee instead of butter. Instead of green onions, you can use onion powder. Instead of tapioca flour, you can use arrowroot powder. Instead of almond milk, you can use regular milk (though this will no longer be Whole30 compliant or Paleo), or any non-dairy milk of choice.
For more delicious ideas, check out this Gluten Free German Pancakes recipe.
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Gluten Free Potato Pancakes
- Total Time: 30
- Yield: 8 pancakes 1x
- Diet: Gluten Free
Description
These Gluten-Free Potato Pancakes are the perfect healthy breakfast savory treat. Crispy on the outside and tender on the inside, they are made without heavy wheat flour, relying instead on wholesome potatoes and a touch of gluten-free flour to bind them. Serve them with a dollop of Greek yogurt or applesauce for a balanced start to your day.
Ingredients
— The Pancakes —
1.5 lbs Russet or Yukon Gold potatoes (approx. 3 medium), peeled
½ medium yellow onion
2 large eggs, lightly beaten
3 tablespoons gluten-free all-purpose flour (or almond flour for a lower carb option)
1 teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder (optional, for extra savory flavor)
— For Cooking —
2–3 tablespoons avocado oil or olive oil (for shallow frying)
— For Serving —
Plain Greek yogurt or sour cream
Unsweetened applesauce
Chopped chives or green onions
Instructions
1. Prepare the Veggies: Using the large holes of a box grater (or a food processor), grate the potatoes and the onion together.
2. The Crucial Step (Squeeze!): Place the grated potato and onion mixture into a clean kitchen towel or cheesecloth. Gather the corners and twist tightly over the sink to squeeze out as much liquid as possible. (The drier the mixture, the crispier the pancakes will be!).
3. Mix the Batter: Transfer the dried potato mixture to a large bowl. Add the beaten eggs, gluten-free flour, salt, pepper, and garlic powder. Use a fork to toss everything together until the potatoes are evenly coated and the mixture holds together slightly.
4. Heat the Pan: Heat the oil in a large cast-iron skillet or non-stick pan over medium heat. The oil should be shimmering but not smoking.
5. Form Patties: Scoop about ¼ cup of the mixture into your hand and press it firmly to form a patty. Place it carefully into the hot pan. Repeat to fill the pan, but do not overcrowd (cook in batches if needed).
6. Fry: Flatten the pancakes slightly with the back of a spatula. Cook for 4–5 minutes on the first side, or until deeply golden brown and crispy.
7. Flip & Finish: Carefully flip the pancakes. Cook for another 3–4 minutes on the second side until golden and cooked through.
8. Drain: Transfer the cooked pancakes to a paper towel-lined plate to absorb any excess oil.
9. Serve: Serve immediately while hot and crispy, topped with Greek yogurt, applesauce, or fresh chives.
Notes
Potato Choice: Starchy potatoes like Russets yield the crispest edges, while Yukon Golds offer a creamier center. Both work beautifully.
Make Ahead: These pancakes freeze well! Cook them fully, let them cool, then freeze in a single layer. Reheat in a toaster oven or air fryer at 375°F to restore the crunch.
Soggy Pancakes? If your pancakes are falling apart or soggy, you likely didn’t squeeze enough water out of the potatoes. Don’t skip that step!
Dairy-Free: Serve with dairy-free yogurt or just applesauce to keep the entire meal dairy-free.
- Prep Time: 15
- Cook Time: 15
- Category: Breakfast
- Method: Stovetop
- Cuisine: American/European
Nutrition
- Serving Size: 1 pancake
- Calories: 110
- Sugar: 1
- Sodium: 300
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 2
- Protein: 3
- Cholesterol: 45
Your Burning Questions Answered!
Can I make these pancakes ahead of time?
Yes, you can make the batter ahead of time and store it in the refrigerator for up to 24 hours. However, for the best texture, it’s recommended to cook the pancakes just before serving.
Can I freeze Gluten Free Potato Pancakes?
Absolutely! Once cooked, let the pancakes cool completely, then place them in a single layer on a baking sheet and freeze. Once frozen, transfer them to a freezer bag or container. To reheat, simply bake in the oven at 375°F (190°C) for about 10-15 minutes or until heated through.
What can I serve with these pancakes?
These Gluten Free Potato Pancakes are versatile and can be served with a variety of toppings. Try them with sour cream, applesauce, or even a dollop of Greek yogurt. For a savory option, top with smoked salmon and a sprinkle of fresh dill.
Dig In & Enjoy!
There you have it—a delicious and easy-to-make recipe for Gluten Free Potato Pancakes. Whether you’re serving them for breakfast, brunch, or as a savory snack, these pancakes are sure to impress. With their crispy exterior and tender interior, they’re a treat for the senses. So, gather your ingredients, follow the steps, and enjoy the process of creating something truly special in your kitchen.
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