Potato Pancakes (vegan, gluten free & oil-free)

Growing up I was introduced to potato pancakes from one of my best friends. We would go to a Polka Food Festival held at her family’s house. It was a giant party and everyone gathered around to eat some of the best food I’ve ever tasted. That is when my love for potato pancakes all started. I found myself ordering them at restaurants any chance I got. It’s been quit some time since I’ve tasted them, years actually. Traditionally they are served with sour cream and apple sauce and that is exactly how I’d always eat them.


I decided to come up with my own different recipe a healthier, fluffy pancake. Here I am to share my creation with you all!



Potato Pancake

  • 2 cups of mashed potato

(Note: I will be sure to put a mashed potato recipe on my blog soon! I boiled about 4-5 peeled potatoes until they were soft, used a potato masher and mashed them and then mixed in about 2-3 tbsp of almond milk. Super simple for this recipe but if you want to get creative definitely do so!)

  • 2 egg replacers
  • 1/4 cup Gluten free flour
  • dash of salt
  • dash of pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • sour cream (optional)
  • apple sauce (optional)

Combine the mashed potatoes, egg replacers, gluten free flour, salt, pepper, onion powder and garlic powder in a larger bowl. Mix all of the ingredients together. On medium/high heat a nonstick pan, scoop up about 1/4 cup of the mixture. Using your hands form the “dough” into a ball and flatten it out into a pancake shape. Put the potato pancake onto the pan and cook for about 3 minutes, flip and cook the other side for 3 minutes. Repeat until all pancakes are formed. Serve warm and top with sour cream and apple sauce if you wish.





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