Whole30 Classic Potato Pancakes
Elevate your potato pancake game with these Whole30 Classic Potato Pancakes, a grain-free and paleo-friendly twist on the traditional favorite! Made with russet potatoes and a hint of onion for savory depth, these crispy, golden treats are bound together with almond flour and perfectly seasoned with salt and black pepper. Fried in ghee or coconut oil for a rich, nutty flavor, they’re a healthier take on a comfort food classic, ideal for anyone following a Whole30 or gluten-free diet. Quick to prepare in just under an hour, these versatile pancakes make the perfect side dish, snack, or even a delectable base for your favorite savory toppings. Whether you serve them hot at the dinner table or enjoy them as a midday treat, these potato pancakes will disappear in no time!
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Ingredients
- 4 medium russet potatoes
- 1 medium onion
- 2 large eggs
- 0.25 cup almond flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup ghee or coconut oil
Directions
Step 1
Peel the potatoes and grate them using a box grater or food processor. Grate the onion as well.
Step 2
Transfer the grated potatoes and onion to a large bowl lined with a clean kitchen towel or cheesecloth. Gather the towel around the mixture and squeeze firmly to remove as much moisture as possible.
Step 3
In a separate bowl, beat the eggs and add them to the potato mixture. Stir in the almond flour, salt, and black pepper until everything is well combined.
Step 4
Heat the ghee or coconut oil in a large skillet over medium heat. Use enough to generously cover the bottom of the pan for proper frying.
Step 5
Scoop about 2 tablespoons of the potato mixture into your hand and shape it into a small patty. Carefully place it into the hot oil. Repeat with more of the mixture, taking care not to overcrowd the skillet.
Step 6
Fry the pancakes for about 3-4 minutes on each side, until golden brown and crispy. Adjust the heat as needed to ensure they cook evenly without burning.
Step 7
Transfer cooked pancakes to a plate lined with paper towels to absorb excess oil.
Step 8
Serve the potato pancakes hot as a side dish, snack, or as a base for savory toppings.
Nutrition Facts
| Serving size | (1091.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2087.1 |
| Total Fat 140.2g | 0% |
| Saturated Fat 75.0g | 0% |
| Cholesterol 727.0mg | 0% |
| Sodium 2603.0mg | 0% |
| Total Carbohydrate 173.8g | 0% |
| Dietary Fiber 17.0g | 0% |
| Total Sugars 16.3g | |
| Protein 39.9g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 249.5mg | 0% |
| Iron 11.3mg | 0% |
| Potassium 4277.5mg | 0% |
Source of Calories