Potato Pancakes (Vegan & Gluten-Free)
I was dying for some potato pancakes, but I’ve never made them without eggs. I combined the ingredients, but couldn’t get them to stick together, so I put in some applesauce. You would never guess that I used applesauce – they just tasted a tiny bit sweet. The spice from the poblano pepper is a great mix with the sweetness of the applesauce.
Ingredients
- 3 russet potatoes grated
- ½ poblano pepper
- 3 cloves garlic
- 2 large shallots
- ½ cup applesauce (4 oz)
- 1 teaspoon Redmond Real Salt
- ¼ teaspoon pepper
- ¼ teaspoon baking powder
- ½ cup almond flour (I used Blue Diamond that I buy in bulk from Costco)
- avocado oil
Directions
- Soak potatoes in fruit and vegetable soak to clean (I love the Thieves Fruit and Veggie Soak)
- Rinse, peel, and grate potatoes
- Finely chop the shallots, poblano pepper, and smash garlic with knife and mince.
- Combine all ingredients in large bowl and mix well.
- Add 2 tablespoons of avocado oil to a large skillet or frying pan and put over medium-high heat. I like avocado oil because it cooks well at high heat.
- Form a handful of the potato mixture into a loose patty. The patty will be wet and soft.
- Drop the patty directly into the hot pan.
- Fry for 2 minutes until the bottom is golden brown, then flip and fry the other side. Add a little more avocado oil to the pan after flipping, and move it around the pan. The second side was done in a minute and a half.
- Repeat until the potato mixture is used up, adding more oil to the pan as needed.
- The avocado oil is so light that you won’t have greasy pancakes. If you use another oil, you may have to set them on a towel and blot the oil.
