Potato Pancakes Recipe

These potato pancakes are sort of like a cross between a hashbrown/latke and a pancake, but more pancakey, hence the name – Potato Pancakes!

Whenever I make this Potato Pancake Recipe they literally disappear off the plate before I have a chance to sample more than 1. Here’s a perfect example – my almost 3 year old trying to smuggle one off the plate while I was taking photos of them…

The Potato Pancakes are PERFECT for the kids lunch boxes, a healthy kids snack or I often make them for the kids for when they come home from kinder, to keep them going until dinner time.

Recipe Notes: 

If you’re gluten/grain free you can use half the amount of coconut flour instead of the flour/breadcrumbs to help bind the potato pancakes. (where to find coconut flour)

I love frying these potato pancakes in coconut oil because it adds to the flavor and makes them even more nourishing for the kids. (where to find coconut oil)

Potato Pancakes Recipe
1 Kg (2.2 pounds) Potatoes, peeled and grated
1 small Onion, peeled and grated
2 Eggs, beaten
2 Tablespoons Unbleached Plain Flour or Breadcrumbs or 1 Tablespoon Coconut Flour (see notes above)
Salt and Pepper To Taste
Coconut Oil, for frying (where to find coconut oil)

1. In a large bowl, combine the grated potato and onion.
2. Add the beaten eggs and stir to combine.
3. Add the flour, salt and better and mix until well combined.
4. Heat the coconut oil in a large frying pan.
5. When the coconut oil is hot, carefully drop a tablespoon per potato pancake into the frying pan.  You’ll probably have to cook the potato pancakes in a couple of batches.
6. Cook until set and golden then flip over and cook the potato pancake on the other side.
7. Cook until golden and cooked through. Remove to a plate.
8. Repeat the frying process with the remaining Potato Pancake batter, heating a little more coconut oil if you think the frying pan needs it.

Makes 12 Potato Pancakes

We love our potato pancakes topped with sour cream or tomato sauce – which would you prefer?

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