Gluten Free Baked Potato Pancakes

These tasty crispy potato pancakes may be served with sour cream, applesauce or your choice of topping. Because of its subtle taste, you can serve them with your favourite breakfast accompaniment


5 medium potatoes, peeled
1 medium yellow onion
1 garlic clove, minced
2 eggs, lightly beaten
¼ cup chopped fresh parsley
2 Tbsp. all-purpose gluten free flour
2 tsp. sea salt
1 tsp. ground mustard seed
½ tsp. ground black pepper
Extra virgin olive oil for brushing
Toppings: sour cream, yogurt, applesauce or maple syrup


Preheat oven to 400 F and line a baking sheet with parchment paper
Using a hand shredder or food processor, grate potatoes and onions using a fine grader. Place them in a sieve and drain away excess water. Ultimately you can use your hands to squeeze the excess water. The drier the potatoes the crispier pancakes
In a medium size bowl combine potatoes, onion, garlic, eggs and parsley
In a separate bowl mix flour, salt, mustard and black pepper.
Just before you are ready to cook the pancakes, combine wet ingredients with dry
Brush the prepared baking sheet with olive oil and place a heaped tablespoon of mixture on the baking sheet and flatten into a pancake. Lightly brush the pancakes with olive oil and bake for 12 – 15 minutes on each side or until golden brown
Serve warm with your choice or topping

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