Hot, delicious mashed potato pancakes are kept gluten-free by using almond flour instead of flour. They are perfect for leftover mashed potatoes!
I think these mashed potato pancakes are even better than latkes. This says a lot because latkes are one of my favorite foods.
Deliciously crispy on the outside, creamy on the inside. Every bite is a celebration of the amazing things that can come out of the simplest ingredients.
My grandma Chava used to make this recipe (or a similar one) every Friday, for Sabbath. Latkes were for Hanukkah, but these pancakes were more of an everyday thing, even though they do require some work.
Every Friday, when we visited, my brother and I were sent to the living room with a plateful of goodies to watch TV while the grown-ups chatted over coffee.
On the plate: mashed potato pancakes, schnitzel, and fat briny cucumber pickles. And not a vegetable in sight. Bliss!
Mashed Potato Pancakes without Flour
I keep these pancakes gluten-free by using almond flour instead of all-purpose flour in the mixture. If you don’t mind gluten, use 2 tablespoons all-purpose flour instead of 4 tablespoons almond flour.
But is this a healthy recipe?
This would depend on your definition of “healthy.” Unless you need to be on a low-carb diet, white potatoes are not inherently “bad.” They actually have several health benefits.
In addition to potatoes, these tasty pancakes are made with real-food ingredients (eggs, almond flour, scallions), and cooked in healthy avocado oil.
Since they’re still high in carbs, I wouldn’t eat them on a daily basis. But once in a while, if you’re otherwise healthy, I believe they are fine, in moderation.
What to serve with them?
Since cooking these pancakes requires all my attention, I like to serve them with a simple no-fuss main dish that I can bake in the oven.
What about leftovers?
Since we make these mashed potato pancakes with leftover mashed potatoes, we need to take that into account.
In general, most cooked leftovers should keep in the fridge, in an airtight container, for 3-4 days, when properly refrigerated in a shallow container. But these might spoil faster since they’re made with leftover food.
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Mashed Potato Pancakes
- Preheat oven to 200 degrees F. Line a large baking sheet with parchment paper.
- In a large bowl, using a fork, stir together the mashed potatoes, eggs, flour, onions, salt and pepper.
- In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat, about 2 minutes.
- Cooking in two batches, drop the potato mixture into the skillet, measuring 2 heaping tablespoons for each cake (I use a 2-tablespoon ice cream scoop and fill it generously).
- Gently press on the potato cakes with a spatula to flatten. Cook until you can see that the edges of the bottom are crisp and golden brown, 3-5 minutes. Very carefully turn to the other side – cakes come apart easily – and cook 3-5 more minutes, until the second side is also browned and crisp.
- Transfer the cooked mashed potato pancakes to the prepared baking sheet and place in the oven to keep warm while you fry the second batch.
- Add 2 more tablespoons of oil to skillet, and cook the remaining pancakes. Serve immediately, with sour cream.