Whole30 Classic Potato Pancakes
Satisfy your craving for crispy, golden perfection with our Whole30 Classic Potato Pancakes—an irresistible twist on the traditional favorite that’s entirely grain-free and Whole30 compliant! Made with the timeless duo of russet potatoes and onions, these pancakes achieve their crispy edges and tender centers through the clever addition of almond flour, which keeps them light while adding a subtle nutty flavor. Sizzling in rich ghee or coconut oil, each bite delivers hearty, satisfying flavor without compromising dietary goals. Simple to prepare with a quick 20-minute prep time, this recipe is ideal for family dinners, brunch spreads, or elegant appetizers. Serve these delectable potato pancakes piping hot, either on their own or topped with your favorite savory fixings for an unforgettable culinary experience!
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Recipe Information
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
Instructions
Peel the potatoes and grate them using a box grater or food processor. Grate the onion as well.
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.
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.
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.
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.
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.
Transfer cooked pancakes to a plate lined with paper towels to absorb excess oil.
Serve the potato pancakes hot as a side dish, snack, or as a base for savory toppings.
Nutrition Facts
Calories |
2087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.2 g | 180% | |
| Saturated Fat | 75.0 g | 375% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 727 mg | 242% | |
| Sodium | 2603 mg | 113% | |
| Total Carbohydrate | 173.8 g | 63% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 16.3 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 250 mg | 19% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 4278 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
