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Potato pancakes are the crispy, golden classic — just shredded potato, egg, onion and a little almond flour to bind. Fried in coconut oil until lacy at the edges, they're comfort food in pancake form. The recipe makes a generous stack for four.
Pro Tips
- Peel and shred the potatoes finely and evenly; thin shreds cook through in the 4 minutes per side the recipe calls for.
- Beat the eggs first, then add the potato, onion and almond flour to the same bowl and mix thoroughly so the batter holds together in the pan.
- Heat the coconut oil to medium-high before dropping spoonfuls of batter — flatten each one so the inside cooks as fast as the crust forms.
- Give each side about 4 minutes and resist flipping early; potato pancakes need time to release from the pan on their own.
- Keep finished pancakes warm in a low oven while you cook the rest so everyone eats hot.
Frequently Asked Questions
How do I keep the pancakes from falling apart?
Mix the batter thoroughly and flatten each spoonful in the pan. The egg and almond flour bind the shreds — pressing them flat is what makes the crust hold.
Can I use a different flour instead of almond?
The almond flour is just a binder here — a small amount of any paleo-friendly flour does the same job without changing the flavor.
What do I serve with potato pancakes?
They're a natural partner for fried eggs and ham, or simply with applesauce on the side for the classic pairing.
Do leftovers reheat well?
Yes — crisp them up in a dry skillet rather than the microwave so the crust comes back. They also freeze surprisingly well.
Recipe Card
Ingredients
Method
- 1.
- Peel potatoes and shred them.
- 2.
- Beat eggs in a large bowl.
- Add all the ingredients together excluding coconut oil.
- 3.
- Heat the coconut oil in a pan in medium high heat.
- Drop a spoonful of potato batter and flatten.
- 4. Each side should be cooked at around 4 minutes.
