Potato pancakes or “latkes” are traditionally served for Hanukkah, which is a Jewish holiday in December that is celebrated by eating foods fried in oil. I’ve taken a traditional recipe and created a gluten-free, vegan and baked (not fried) version that is just as delicious as traditional latkes and guilt-free! I like to whip up batches of these all year long and they are always a crowd pleaser.
The great thing about these pancakes is that they can be made into any size that you prefer. This recipe will yield about 12 large or 24 small pancakes. I have even made mini sized pancakes for a party using this recipe and they worked out to be the perfect cocktail appetizer that everyone loved!
My recipe calls for gluten-free flour, but you can also opt to use regular flour if that is what you have on hand. My preference is to use 1-to-1 gluten-free baking flours as there is no guess-work involved. I always try to avoid gluten-free flour mixes that contain conventional potato and corn starch because I am wary about using non-organic potato and corn since these are often grown with pesticides and are commonly genetically modified. I have tested out a number of gluten-free flours over the years and I have found the best results with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
A note on oils:
When selecting an oil to use in frying, cooking and baking I always look for oils that are safe for use at high temperatures. The reason that this is so important is due to the fact that when you heat most fats, excluding saturated facts like coconut oil, you're creating a trans-fat product and this creates inflammation in the body.
In this recipe I have found the best results when I use an organic deodorized oleic sunflower oil which is labeled as safe for cooking and frying at high temperatures. I have tested out coconut oil in this particular recipe and my only reservation was that it made the pancakes have a mild coconut flavour. I usually choose coconut oil for baking because in its most natural and unrefined form, coconut oil is healing, boosts immunity and is one of the few oils that is safe to cook with at high temperatures. If you don’t mind the taste you can definitely use melted coconut oil in this recipe, otherwise, I would recommend using an unflavoured, odourless coconut oil in liquid form.
A serious stack of baked (not fried!) gluten-free & vegan Potato Latke Pancakes. Yum!
The Best Baked (not fried!) Potato Latke Pancakes
You will need:
2 tbsp ground flax seed
6 tbsp filtered water
2 lbs yellow or russet potatoes (about 6 medium potatoes)
1 medium yellow or white onion (about 3/4 lbs)
1/4 - 1/2 teaspoon pink Himalayan salt or sea salt
2 teaspoons baking powder
fresh ground pepper to taste (about a 1/2 to 1 tsp)
1/4 cup flour (or Gluten-Free flour - see notes above)
1/4 cup sunflower oil
(Use organic ingredients)
1. Preheat oven to 400F and line 2 cookie sheets with unbleached, chlorine-free parchment paper.
2. In a large mixing bowl whisk together 2 tbsp ground flax with 6 tbsp filtered water and allow to stand for 10 minutes until thickened.
3. Wash and peel potatoes. Coarsely grate the potato and onion in a food processor, or by hand using a box grater.
4. Place the potato and onion mixture into nut milk bag, a fine sieve, or a colander lined with cheesecloth. Allow the excess liquid to drain out over the sink or a large bowl. Press firmly to remove moisture, stirring and repeating until most of the liquid has been drained.
5. Add potatoes and onion to the flax mixture in the large mixing bowl and add remaining ingredients. Mix well, ensuring that everything is evenly incorporated.
6. Distribute pancake mixture onto your prepared cookie sheets about 1 inch apart. To make 12 large pancakes use a 1/2 cup measurement, and for 24 smaller pancakes use a 1/4 cup measurement. Using the bottom of the measuring cup or a fork, press down on pancakes to flatten.
7. Bake for 15 to 20 minutes or until bottoms are golden and crisp. Flip, then bake for another 10 to 15 minutes, or until the pancakes are golden. Keep an eye on the smaller sized pancakes as they will take a shorter amount of time to cook.
These latkes are best served hot with apple sauce or a vegan sour cream of your choosing. I personally love making the Cashew Sour Cream recipe from hot for food - it’s super easy to make and I cannot reccomend it enough!
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