Delicious Vegan Potato Pancakes for a Healthy Breakfast!

As a nutritionist and food blogger, I am always on the lookout for healthy and delicious recipes that are easy to make. Today, I want to share one of my favorites with you: Vegan Potato ‘pancakes’. Not only is this recipe vegan and gluten-free, but it’s also dairy-free! With just a few simple ingredients, you can whip up a batch of these crispy, golden pancakes in no time.

Potato pancakes, also known as latkes, are a traditional Jewish food served during Hanukkah. However, these vegan potato pancakes are so delicious, that they can be enjoyed any time of the year! Made from grated potatoes and onions, almond flour and chickpea flour with some essential spices and seasonings thrown into the mix – these pancakes are perfect for breakfast or brunch or even as a snack.

Whether you’re looking for a quick and easy breakfast recipe or something to serve as an appetizer at your next party, these vegan potato pancakes are sure to be a hit. So let’s dive in and get cooking!

Why You’ll Love This Recipe

Vegan Potato 'pancakes' - Gluten Free
Vegan Potato ‘pancakes’ – Gluten Free

This vegan potato pancake recipe is the perfect solution for those who are looking for a gluten-free and dairy-free recipe. With its crispy exterior and soft, fluffy interior, this dish is bound to be a crowd-pleaser. Here are some reasons why you’ll love this recipe:

1. Healthy ingredients: These pancakes are made with Russet potatoes, which are high in fiber and vitamin C. The recipe also calls for gluten-free flour, chickpea flour, and almond flour instead of regular flour, making it perfect for those with gluten sensitivities.

2. Vegan alternative: If you’re a vegan or vegetarian, you can still enjoy the flavors of traditional potato pancakes with this recipe. This vegan version uses flaxseed meal and water mixed together as an egg substitute to help bind the ingredient together and creates that unmistakable texture.

3. Easy to make: This recipe is uncomplicated, straightforward and doesn’t require much technical skill or expertise. It’s simply a matter of mixing the ingredients together and forming them into patties before frying them up until they’re golden brown on both sides.

4. Versatility: This dish can be enjoyed in several ways: as a side dish paired with vegetables or salad, stuffed with savoury fillings like mushrooms or tomato sauce, or used as a breakfast staple instead of pancakes.

5. Health-conscious: Without compromising on taste, this healthy recipe provides an excellent balance of macronutrients such as carbohydrates from potatoes, protein from chickpea flour and flaxseed meal which are good sources of omega-3 fatty acids.

In summary, this vegan potato pancake recipe is not only delicious but also incredibly healthy, easy to make and versatile enough to be served in different ways depending on your preference!

Ingredient List

 Mouth-watering vegan potato pancakes that are gluten-free can be served as a side or the main course.
Mouth-watering vegan potato pancakes that are gluten-free can be served as a side or the main course.

To make these vegan gluten-free potato pancakes, you’ll need the following ingredients:

  • 2 lbs russet potatoes, peeled and grated
  • 2 medium-sized onions, grated
  • 3 cloves garlic, minced
  • 1 ½ tsp sea salt or kosher salt, divided
  • ½ tsp black pepper
  • 2 tbsp ground flax
  • ⅓ cup water
  • 2 tbsp almond flour
  • 4 cups chickpea flour
  • 3 tbsp potato starch
  • 1 tsp garlic powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 cup gluten-free all-purpose flour, crispy vegan free-style
  • 3 tablespoons olive oil
  • Optional: chopped fresh parsley for garnish

These ingredients have been carefully selected to create a healthy, flavorful dish that is perfect for breakfast or as a side dish. Make sure all vegan gluten-free pancake ingredients are measured accurately to ensure the best results.

The Recipe How-To

 These pancakes are perfect for a weekend brunch or quick dinner that satisfies your craving while keeping you healthy and light.
These pancakes are perfect for a weekend brunch or quick dinner that satisfies your craving while keeping you healthy and light.

Step 1: Prep potatoes

  • Begin by peeling 2 lbs Russet potatoes and grating them into a large bowl. Squeeze out as much moisture as possible and discard the liquid.
  • Next, grate 2 medium sized onions and mix them in with the potatoes.
  • Add 4 cloves of minced garlic to the mixture, along with 1 tsp ground pepper and 1 tsp kosher salt.

Step 2: Combine dry ingredients

  • In a separate bowl, combine the gluten-free flour, chickpea flour, and almond flour. Stir in 1 tbsp ground flax and 3 tbsp corn starch.

Step 3: Mix together

  • Add the dry ingredients to the potato mixture and mix thoroughly.
  • Incorporate ⅓ cup of water into the mixture until it forms a sticky dough.

Step 4: Cook pancakes

  • On medium-high heat in a non-stick pan or cast iron skillet, add enough oil to cover the bottom of the pan.
  • Drop heaping spoonfuls of batter into the pan and let cook for about 3 minutes per side, or until golden brown.
  • Place finished pancakes on a paper towel-lined plate to drain excess oil before serving.

Step 5: Serve and Enjoy!

These crispy vegan potato pancakes are perfect for breakfast or brunch alongside fresh fruit, greens or salad greens, or stuffed sweet potato – they’re versatile for pairing!

Substitutions and Variations

 The combination of shredded potatoes, onions, and gluten-free flour makes them crispy on the outside and soft on the inside.
The combination of shredded potatoes, onions, and gluten-free flour makes them crispy on the outside and soft on the inside.

I know that not everyone has access to the exact same ingredients or may have dietary restrictions that require some adjustments to this recipe. Lucky for you, I’ve got you covered! Here are some possible substitutions and variations that you can try out:

– Potatoes: While russet potatoes are the best for this recipe, you can substitute them with sweet potatoes or Yukon gold potatoes. These will give a slightly different flavor and texture, but still work great in this dish.

– Gluten-free flour: Chickpea flour works very well in this recipe, but you can also use almond flour or a gluten-free all-purpose flour. Make sure to check the specific measurements and ratios needed for your chosen flour.

– Onion and Garlic: If you don’t have these ingredients on hand, you can substitute them with shallots, scallions or leeks.

– Flour Crispy: Add 1 Tbsp of Almond Flour to ensure your potato pancakes are crispy

– Oil-free option: To make these potato pancakes oil-free, use a non-stick pan or griddle instead of cooking in oil.

– Mashed Potatoes: If you have leftover mashed potatoes, simply mix the mashed potatoes with the gluten-free flour, grated onion, garlic powder, salt and pepper to form the batter mixture.

– Stuffed Potato Pancakes: These pancakes are delicious as they are but if you want an extra treat then go ahead and add cheese filling! Simply place shredded cheese on top of one pancake before placing another pancake on top of it. Repeat until you have all your pancakes ready then fry them up until the cheese is melted and gooey.

Remember that these substitutions might slightly change the flavor and texture of the original recipe.. So get creative with your own signature style – this vegan gluten-free potato pancake recipe is perfect for adapting to your own preferences!

Serving and Pairing

 Who says that you need to use eggs to make tasty pancakes when you can have vegan potato pancakes that are even better?
Who says that you need to use eggs to make tasty pancakes when you can have vegan potato pancakes that are even better?

Once you’ve made a batch of these crispy vegan potato pancakes, the next question is how to serve them to delight your taste buds. These versatile pancakes can be served in various ways depending on your preferences. Here are some serving ideas to inspire you:

– A dollop of vegan sour cream or unsweetened coconut yogurt can add a cool and tangy freshness that pairs well with these savory potato pancakes.

– As a main course, you can stack the pancakes with sautéed veggies such as kale or spinach, mushrooms, and onions. Add a drizzle of maple syrup or hot sauce for an even more flavorful meal.

– For breakfast, try serving the pancakes with sliced avocado and sliced tomatoes, topped with a sprinkle of black pepper and salt.

– These pancakes also pair well with vegan “bacon” strips or tempeh slices for a hearty and protein-rich meal.

– For an extra-crispy touch, consider dipping your vegan potato pancakes in homemade tomato sauce, ketchup or salsa.

Remember that these gluten-free and dairy-free vegan potato pancakes have a naturally wholesome flavor that pairs well with any bold or subtle flavors. Enjoy the freedom to experiment with your favorite ingredients and create your own signature serving style!

Make-Ahead, Storing and Reheating

 This recipe is perfect for people who are sensitive to gluten or looking for healthier alternatives to traditional pancakes.
This recipe is perfect for people who are sensitive to gluten or looking for healthier alternatives to traditional pancakes.

These vegan potato pancakes can be prepared in advance and stored in the refrigerator or freezer, making them a great choice for meal prep. To store leftovers, let the pancakes cool completely and then place them in an airtight container in the refrigerator for up to five days. Alternatively, you can freeze the pancakes by placing them on a lined baking sheet and freezing them until solid, then transferring them to a zip-lock bag for up to two months.

To reheat, simply pop the frozen or refrigerated pancakes into the oven at 350°F (175°C) for 10-15 minutes or until heated through. You can also reheat them in a toaster oven, microwave or even on a stovetop. Just be sure not to overcook them, as they can become dry and tough if overheated.

If you’re short on time in the morning or looking for a quick breakfast idea, consider making these vegan potato pancakes ahead of time and reheating them when needed. They’re perfect on their own or paired with your favorite toppings like avocado or salsa. With their crispy exterior and fluffy interior, these delicious pancakes are sure to satisfy your hunger and leave you feeling satisfied throughout the day.

Tips for Perfect Results

 These vegan potato pancakes are quick and easy to make,
These vegan potato pancakes are quick and easy to make,

Achieving the perfect texture and flavor when making potato pancakes, or latkes, is an art form. Here are some tips to help you make mouth-watering vegan and gluten-free potato pancakes every time.

1. Use the right type of potatoes:

Russet potatoes are ideal for making potato pancakes as they have a high starch content which makes them fluffy on the inside and crispy on the outside.

2. Grate your potatoes finely:

Grate your potatoes on the fine side of the grater to get a smooth and creamy texture that will yield perfectly cooked pancakes.

3. Extract excess water from grated potatoes:

To prevent your pancake batter from becoming too wet, place your grated potatoes in a cheesecloth or thin kitchen towel and squeeze out as much water as possible before adding it to the rest of the ingredients.

4. Add flour gradually:

When adding flour to the mixture, add it gradually until you reach the desired consistency. The amount of flour needed may vary based on the moisture content of your grated potatoes.

5. Adjust seasoning to taste:

Add kosher salt and black pepper to taste, but be sure not to over-season. You can always adjust later with additional seasoning after tasting a sample pancake.

6. Cook at the right temperature:

Make sure you cook your pancakes on medium heat until they are golden brown on both sides. If you cook them at too high temperatures, they will overcook or burn.

7. Allow cooking oil to get hot:

For crispy vegan potato pancakes, allow your cooking oil to get hot before adding the batter so that it fries quickly and forms a crisp crust.

8. Serve immediately after cooking:

Potato pancakes are best enjoyed immediately after cooking while they are still warm and fresh. Serve them with vegan sour cream or applesauce for maximum enjoyment.

Follow these tips for perfect results every time and make memorable breakfasts or side dishes for yourself and loved ones!

Bottom Line

With these vegan gluten-free potato pancakes or latkes, you can enjoy a hearty breakfast or a pleasant side dish without sacrificing your health or taste. It’s hearty, crispy, and fried to perfection while also being dairy-free, gluten-free, and vegan.

You can prepare these pancakes ahead of time and store them for later in the fridge or freezer. By following my easy recipe and tips, you can make these pancakes effortlessly and avoid any mistakes.

Believe me when I say that you won’t miss anything from traditional potato pancakes if you give this vegan alternative a chance. Not only can it be just as tasty as the classic version, but it’s also healthier for you.

Try my recipe today, and discover how delicious and satisfying healthy eating can be!

Vegan Potato 'pancakes' - Gluten Free

Vegan Potato 'pancakes' - Gluten Free Recipe

Easy & delicious! Many serving options! We like ours topped with applesauce, or a slice of tomato, mushroom, spinach! I made these for myself- but my (non-vegan) family soon appeared & finished them off! 
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Prep Time 10 mins
Cook Time 10 mins
Calories 156.2 kcal


  • 2 large potatoes, raw
  • 1 tablespoon garlic, minced
  • 1 onion, chopped
  • kosher salt, to taste
  • pepper, to taste


  • In a food processor, shred the potatoes.
  • Remove from processor & squeeze the excess water from the potatoes.
  • Add garlic & seasonings to taste.
  • Form into patties & fry in pan with olive oil. (They can be shaped more evenly with a spatula as they begin to fry.).
  • Fry on both sides- then serve with the topping(s) of your choice!

Add Your Own Notes


Serving: 214gCalories: 156.2kcalCarbohydrates: 35.5gProtein: 4.2gFat: 0.2gSaturated Fat: 0.1gSodium: 12.5mgFiber: 4.6gSugar: 2.6g
Keyword < 30 Mins, Easy, Healthy, Low Cholesterol, Low Protein, Vegan
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