Gluten free Potato Pancakes (Whole30 option)
Potato pancakes that are crispy on the outside, soft on the inside, and incredibly delicious and comforting.
Servings: 12 pancakes
Ingredients
- 3 lbs gold potatoes
- 5 Tablespoons grassfed butter divided ( note: use ghee for Whole30)
- 1 cup almond milk
- 2 eggs lightly beaten
- 1 cup sliced green onions/ pencil onions ( about 5 pencil onions, including the green parts)
- 1 teaspoon garlic powder
- 1 1/2 teaspoons salt divided
- 1/2 teaspoon black pepper
- 1/2 cup almond flour
- 2 Tablespoons tapioca flour
- 1/4 teaspoon baking soda
- 2 Tablespoons avocado oil (and a little extra for cooking multiple batches)
Instructions
- 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 and 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.
Notes
- 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.
Nutrition
Calories: 189kcal | Carbohydrates: 23g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 389mg | Potassium: 516mg | Fiber: 3g | Sugar: 1g | Vitamin A: 242IU | Vitamin C: 24mg | Calcium: 60mg | Iron: 1mg