Easy Gluten-Free Baked Potato Pancakes

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Average Rating: 4.5 | Rated By: 3 users

Here is a potato pancake recipe that does not require frying, making the pancakes lower in fat. 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

Ingredients

  • 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 blend
  • 2 tsp. sea salt
  • 1 tsp. GF ground mustard seed
  • ½ tsp. GF ground black pepper
  • Extra virgin olive oil for brushing
  • Toppings: sour cream, yogurt, applesauce or maple syrup
  • Instructions

  • 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 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 oil and place a heaped tablespoon of mixture on the baking sheet and flatten into a pancake, continue until you use up all the potato mixture. Lightly brush the pancakes with olive oil and bake for 12 – 15 minutes per side or until golden brown
  • Serve warm with your choice or topping


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