Perfect Gluten-free Potato Pancakes (vegan option)
User Reviews
0.0
0 reviews
Unrated
Perfect Gluten-free Potato Pancakes (vegan option)
Report
These Gluten-free Potato Pancakes taste great and are the perfect gluten-free breakfast, snack, or side dish.
Share:
Ingredients
- 6-7 potatoes
- 1/2 yellow onion (chopped)
- 1 clove garlic (minced)
- 3-4 baby portobello mushrooms (chopped)
- 4 eggs (or egg substitute as desired)
- 1/4-1/2 cup whole milk (or dairy-free milk)
- salt (to taste)
- pepper (to taste)
- butter (for the pan)
Instructions
- Boil the potatoes in a saucepan until fork tender with the skin on.
- While potatoes are boiling sauté the onion, mushroom and garlic in a cast iron skillet with bacon fat or butter. (These 2 things can be done the night before to make it quicker in the morning.)
- Soak your potatoes in cold water to cool them down, otherwise when you add the eggs you'll end up with scrambled eggs. (If you've made them the night before, skip this step.) Peel the skins off.
- Place all the ingredients in a blender or a food processor. Add 1/4 cup of milk first. The consistency you are looking for is a very thin mashed potatoes, so add more milk if needed until you reach the desired consistency.
- Over medium heat, add your potato mixture to your greased pan with a measuring cup, the goal being a 3 inch diameter pancake. Don't make them too big or they won't hold together. Flip when they are browned. Continue to grease the pan a bit more between batches to prevent sticking.
- Serve with our ranch dip recipe, sprinkle with chopped green onions, and a side of bacon or sausage. Enjoy!
Notes
- Vegan Option: To make these vegan, you can try using this Powdered Egg Replacer, using 1/2 a heaping Tablespoon of the powder with 2 Tablespoons of water for each egg.
- Homemade Dairy-free Milk Options: Here are great homemade recipes for coconut milk and almond milk.
- Butter Alternatives: Bacon fat and coconut oil would work well instead of butter for the pan.
Nutrition Information
Show Details
Calories
338kcal
(17%)
Carbohydrates
61g
(20%)
Protein
14g
(28%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Trans Fat
1g
Cholesterol
165mg
(55%)
Sodium
94mg
(4%)
Potassium
1678mg
(48%)
Fiber
8g
(32%)
Sugar
6g
(12%)
Vitamin A
268IU
(5%)
Vitamin C
64mg
(71%)
Calcium
86mg
(9%)
Iron
4mg
(22%)
Net Carbohydrates
53g
Nutrition Facts
Serving: 4-6 people
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 61g | 20% |
| Protein | 14g | 28% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 165mg | 55% |
| Sodium | 94mg | 4% |
| Potassium | 1678mg | 36% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 268IU | 5% |
| Vitamin C | 64mg | 71% |
| Calcium | 86mg | 9% |
| Iron | 4mg | 22% |
| Net Carbohydrates | 53g |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
Soft Gluten-free Pumpkin Cookies (vegan w/ gluten and sugar-free options)
Vegan, Keto, AIP
4.6
(24 reviews)
Burmese Chickpea Tofu recipe (soy free tofu) {vegan + dairy free + gluten free}
Vegan, gluten-free, dairy-free
4.9
(276 reviews)
