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Gluten Free Healthy Latkes (Potato Pancakes)

Prep Time25 minsCook Time20 minsTotal Time45 mins

Gluten Free Potato Pancakes

 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
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!