If you have a couple of extra potatoes and an onion, some scallions and a bit of gluten-free flour, you can make one of the simplest, yet most delicious meals ever. We absolutely love potato pancakes! Their robust simplicity thrills our palates.
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Our potato pancake is egg-free (of course) and uses gluten-free flour as a binding agent. The result is a crispy, nourishing treat that you can have for breakfast, a snack, or even dinner! This meal costs almost nothing to make, yet is incredibly filling.
3 medium-sized raw russet potatoes, grated (We like to leave the peels on, but it’s your call)
1/2 yellow onion, grated
1/2 cup all-purpose, gluten-free flour
2 green onions, finely chopped (also known as scallions)
1 minced jalapeno (optional, but delicious!)
1/4 teaspoon baking powder
salt and pepper to taste
vegetable oil for frying (We used avocado oil, our new favorite! Yum! But olive oil works well, too).
Thank you! ❤️
*Receipts will come from ISIPP.
Vegan cheese, shredded
Vegan sour cream or yogurt
Add all ingredients to a large bowl. Stir thoroughly. Your mixture will be very wet and soft. No problem, it’s supposed to be that way. If it seems too runny, just add a bit more flour.
Remove a large handful from the bowl and form it into a ball, then flatten it into a patty. Don’t worry, you can always wash your hands afterwards. You will most likely need to wash them several times while you’re cooking these pancakes.
Place the patty in about a tablespoon of cooking oil. Fry it on both sides, using a medium heat setting. You may need to flip the patty a few times to make sure it cooks completely and is golden brown on both sides. We like to press gently on the top of the patty to squeeze out excess moisture.
When the patty is done, place it on a towel or paper towel to drain. Fry another potato pancake, then another and another until the batter is all gone. You should have several patties, enough to serve 4-6 people. Call all your friends and have a potato pancake party!
You can garnish your creation with an endless variety of toppings. Our favorite is fresh salsa. But avocado slices, shredded vegan cheese, vegan sour cream or yogurt, chopped cilantro (if that’s your jam), and cashew cream will taste divine on these pancakes. Be sure to eat them all up, because they don’t taste as good reheated. Enjoy!
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