Gluten Free Healthy Latkes (Potato Pancakes)

Gluten Free Potato Pancakes

It is the LATKE time of the year! Latkes aka potato pancakes. They are a traditional jewish food enjoyed around the time of Hannukah. I grew up eating these every year and last year I finally made a recipe of my own. So excited to share it again this season! Such a good one you guys. Latkes are traditionally enjoyed with sour-cream and apple sauce, but they can be used as a sub for toast, as side dish or even as a bun! Just so many options here. They taste great with both sweet and savory toppings. All the ingredients are simple and they are cooked in avocado oil, which is a very healthy fat and safe oil to use for high heat cooking. Enjoy! 

For this recipe I used spiralized white sweet potato (You can get this ready to cook with from Cece's Veggie Co at Whole Foods). 

A note on the flours: Cassava flour is a grain free baking powder that is made from the Cassava root. It is a great alternative for baking and cooking, especially for savory recipes. It does not add a flavor like almond or coconut, but it makes a great texture. I added a small amount of tapioca flour, which is a great alternative for corn starch. It helps bind everything together since it is a gluten free recipe. I get both of these on Thrive Market actually. 

Prep Time25 minsCook Time20 minsTotal Time45 mins

This recipe makes 8 to 10 thick latkes. 

Ingredients:

 2 cups Potato / Sweet Potato Spiralized
 1 Medium Onion
 3 Eggs
 1 cup Avocado Oil
 ½ cup Cassava Flour
 1 tbsp Tapioca Flour
 ½ tsp Baking Powder
 ½ tsp Salt

Directions:

1

Pat dry spiraled potatoes with a towel and place in a large mixing bowl. This helps remove some of the moisture.

2

Peel and chop the onion into quarters. Place in a food processor and chop up into almost a liquidly / slushy consistency.

Add onion to the mixing bowl.

3

Whisk 3 eggs and add them to the mixing bowl. Mix eggs, potato, and onion very well in the bowl.

4

Add cassava flour, tapioca flour, salt, baking powder and any desired spices to the mix. I added a little bit of "chili lime seasoning" from trader joes for a kick.

Again, mix all ingredients well.

5

Heat up a cast iron skillet with the avocado oil. Once it starts slightly bubbling, you now it is ready for the potato pancakes.

6

Using a spoon, scoop out from the mixture (half palm size) and add to the oil in the skillet. Pat down slightly and shape into a circle. Repeat until you fill the skillet (about 4 / 5) and let cook for about 3 - 4 minutes. Flip when the edge start to brown and cook for half the time on the second side.

7

Once ready, remove from skillet and place on dry rack or plate.

Repeat this until all the batter is gone. This recipe makes about 8 - 10 latkes depending on how big you make them.

8

Enjoy hot with any topics you like - sweet and savory are both delish. You can store in the fridge for 4 - 5 days or the freezer for 2 months.

Enjoy!



Gluten Free Potato Pancakes


This content was originally sponsored by Cece's Vegggie Co. You can learn more about Cece's Veggie Co here and see where you can find near you here.  

Ingredients

 2 cups Potato / Sweet Potato Spiralized
 1 Medium Onion
 3 Eggs
 1 cup Avocado Oil
 ½ cup Cassava Flour
 1 tbsp Tapioca Flour
 ½ tsp Baking Powder
 ½ tsp Salt

Directions

1

Pat dry spiraled potatoes with a towel and place in a large mixing bowl. This helps remove some of the moisture.

2

Peel and chop the onion into quarters. Place in a food processor and chop up into almost a liquidly / slushy consistency.

Add onion to the mixing bowl.

3

Whisk 3 eggs and add them to the mixing bowl. Mix eggs, potato, and onion very well in the bowl.

4

Add cassava flour, tapioca flour, salt, baking powder and any desired spices to the mix. I added a little bit of "chili lime seasoning" from trader joes for a kick.

Again, mix all ingredients well.

5

Heat up a cast iron skillet with the avocado oil. Once it starts slightly bubbling, you now it is ready for the potato pancakes.

6

Using a spoon, scoop out from the mixture (half palm size) and add to the oil in the skillet. Pat down slightly and shape into a circle. Repeat until you fill the skillet (about 4 / 5) and let cook for about 3 - 4 minutes. Flip when the edge start to brown and cook for half the time on the second side.

7

Once ready, remove from skillet and place on dry rack or plate.

Repeat this until all the batter is gone. This recipe makes about 8 - 10 latkes depending on how big you make them.

8

Enjoy hot with any topics you like - sweet and savory are both delish. You can store in the fridge for 4 - 5 days or the freezer for 2 months.

Enjoy!

Gluten Free Healthy Latkes (Potato Pancakes)

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