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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

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  • 1. Preheat oven to 400 F and line a baking sheet with parchment paper
  • 2. 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
  • 3. In a medium size bowl combine potatoes, onion, garlic, eggs and parsley
  • 4. In a separate bowl mix flour, salt, mustard and black pepper.
  • 5. Just before you are ready to cook the pancakes, combine wet ingredients with dry
  • 6. 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
  • 7. Serve warm with your choice or topping