Potato Pancakes

Feb 18, 2023 | Dinner, Entree, Sides | 0 comments

Potato Pancakes

I think that potato pancakes are what I miss the most about Friday night fish fries! Now you too can have healthy oil free potato pancakes at home! I always make at least a double batch, if not more, and freeze these for a quick week night meal! Served with applesauce or maple syrup, YUM!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Entrees, Side Dish, Sides
Cuisine: American
Diet: Diabetic, Gluten Free, Low Fat, Low Salt, Vegan, Vegetarian
Keyword: baked potatoes, friday fish fry side, gluten free, hash browns, nut free, oil free, potato pancackes, salt free, soy free, vegan pancakes
Servings: 6 Pancakes
Author: Denise Balistrieri

Equipment

  • 1 Medium Mixing Bowl
  • 1 Large Saute Pan

Ingredients

  • 1 -30 oz bag Hashbrowns, no oil added
  • 1 small Onion, diced
  • 2 TBSP Flax seed, ground
  • 2 TBSP Chickpea (or Garbanzo) flour (Or any other flour you like, chickpea flour is GF and nut free)
  • ¼ tsp Black Pepper

Optional Add Ins

  • ¼ C Nutritional Yeast (gives it a cheezy flavor)
  • ½ Med Bell Pepper, diced
  • 1-2 tsp Garlic, granulated

Serving Suggestions

  • Applesauce, no sugar added
  • Maple Syrup

Instructions

  • Thaw and drain the hash brown potatoes.
  • Place the thawed potatoes in a clean dish towel. Bring the ends of the dishtowel up and gather together. Twist the gathered ends and squeeze the excess water out of the potatoes.
  • Heat your saute pan over medium heat.
  • Once the potatoes are squeezed, add them to the mixing bowl. Add the remaining ingredients (onion, Flax, chickpea flour and black pepper)
  • Mix well. Using a one cup measuring cup, scoop out one cup of the mixture. (Don't pack it tight).
  • Place the one cup of potato mixture in your hands and make a ball. Squeeze the ball tightly. This will squeeze whatever remaining liquid is in the potatoes to help the flax and chickpea flour to bind the pancakes.
  • Once you have squeezed the ball tightly, begin to form it into a disk in the palm of one hand.
  • Place the disk into the saute pan (making sure it is hot first) and use a spatula to press down on the disk to flatten the pancake a bit more.
    ***It is important not to move the pancakes until the underside has become a bit crispy or your pancakes will fall apart***
  • Allow the pancakes to cook in place, for up to 5 minutes, checking periodically to make sure you aren't burning them! Once they are sufficiently crispy, flip them and allow them to cook on the other side, for about 5 minutes. Again, check periodically to make sure you aren't burning them.
  • You may need to adjust your heat up or down during the cooking process and flip the pancakes several times. They can take a while to cook through. Taste test one to make sure that the potatoes are thoroughly cooked and the pancakes don't taste like raw chickpeas!
  • I often make a double or triple batch to freeze for another meal! To freeze, allow the pancakes to completely cool, then refrigerate for several hours. once they are completely cooled, put them into a freezer bag or air tight freezer container to freeze.


I think that potato pancakes are what I miss the most about Friday night fish fries! Now you too can have healthy oil free potato pancakes at home! I always make at least a double batch, if not more, and freeze these for a quick week night meal! Served with applesauce or maple syrup, YUM!

Prep Time15 mins

Cook Time