These gluten-free potato pancakes are a great choice for breakfast, lunch, or dinner. They use mashed potatoes, eggs, and shredded cheese, and are made without conventional flour (they use cassava flour instead).
Crispy on the outside and cheesy on the inside, this easy gf potato pancake recipe comes together in just 35 minutes on the stovetop.
Does it seem like mashed potatoes is the food you always have leftovers of? Particularly after a holiday. Well this recipe helps you use up the mashed potatoes in a tasty way – by turning them into potato pancakes.
While this recipe works with most any mashed potato recipe, it’s specifically designed for my Instant Pot Mashed Potato recipe. I make these mashed potatoes for holiday gatherings and weekday dinners alike, and my family always gobbles them up. But there’s usually a little left in the pot and that’s where this recipe comes in!
One of the great things about this recipe is it works for breakfast, lunch, or dinner. Yes, you can have savory pancakes for breakfast!
If that’s not quite up your alley, try one of my other easy gluten-free breakfast recipes, like my gluten-free lemon blueberry pancakes. Otherwise, keep reading to make this gluten-free potato pancake recipe!
- Leftover mashed potatoes – this recipe works best with plain or lightly flavored mashed potatoes.
- Eggs – you’ll want ones smaller in size, like a size large or medium.
- Cheddar cheese – either buy shredded or shred your own. You can also use a cheddar cheese blend.
- Cassava flour – this is a great gluten free “flour” to use as it’s not as mealy or dry as other types. It’s typically available in the natural or organic section of grocery stores, or you can order it online.
- Kosher salt – I use Diamond Crystal brand. If you’re going to use table salt, you’ll want halve the amount of salt used.
- Avocado oil – you can use another type of oil, just make sure it’s a high heat oil that’s also mild.
I’ve written condensed directions here including pictures so you can see how to make this recipe. The full set of detailed instructions are in the recipe card at the bottom of the page.
Before you scroll through, there is important information throughout this post.
How to make mashed potato pancakes without flour
- Pour avocado oil into a large cast iron skillet over medium heat.
- Place the remaining ingredients in a large bowl and mix together with a spoon.
- Scoop out about 1.5 tbsp of potato mixture and place in skillet. Repeat 3 times, spacing them apart.
- Flatten each scoop with a spatula, scraping the pancake off with a knife if necessary.
- Cook for 5 minutes, then flip and cook another 4-5 minutes until golden brown on both sides.
- Remove the pancakes and place on a paper lined towel. Repeat the process until all the mixture is used. Serve warm, with sour cream or another topping. Makes roughly 12 pancakes.
You may have a couple of questions about this recipe, or potato pancakes in general. Let’s get to those now.
Are potato pancakes gluten-free?
These potato pancakes are gluten-free! Typically leftover mashed potato pancakes use wheat flour, which has gluten, however by using cassava flour instead this recipe is gluten-free.
What’s the difference between potato pancakes and latkes?
Traditional latkes are made with shredded or grated potatoes, though can be made with a number of different vegetables. Latkes also tend to have a crunchy exterior. Potato pancakes are often fluffier and softer than latkes. Read more about the difference between potato pancakes and latkes in this article.
Are potato pancakes the same as hash browns?
No, they’re not! Hash browns are just shredded potatoes, while potato pancakes are typically mashed potatoes held together with egg and sometimes flour and fried into a small circular shape.
How do you keep potato pancakes from falling apart?
Potato pancakes need a binder – in this recipe, the binders are the egg and the cassava flour. If they don’t have enough of a binder (or one at all), they will fall apart. These gf potato pancakes don’t do that!
What kind of potatoes are best for potato pancakes?
This recipe uses mashed potatoes made from russet potatoes, which tend to be fluffier than other types of potatoes. Yukon gold or red potatoes would also work, though they tend to be denser and waxier.
Can you make potato pancakes without flour?
Yes, you can make potato pancakes without flour. You will need some sort of binder to get the ingredients to stick together. In this recipe, the binders are egg and cassava flour, which is not a flour but actually ground cassava root.
- It’s fine if the leftover mashed potatoes are slightly dry. Mashed potatoes tend to dry out once they’re cooked. The ingredients in the mixture account for this.
- Be careful of oil splatter! The oil will be hot and can pop up and burn you if you’re not careful. You may want to use an oven mitt or something similar when putting your hands near the skillet.
- Don’t press the pancakes too thin! If you do, they’re more likely to fall apart. You want them no thinner than ¼ of an inch.
- If you don’t have my Instant Pot Whole30 Mashed Potatoes on hand, try cooking 2 large potatoes (you can find instructions on cooking a potato in the microwave here) and mashing up the inside. Add a little coconut milk and salt, then use 2 cups of that mixture in this recipe.
- Switch up which cheese you use! I recommend cheddar as it’s a simple flavor, but other cheeses like swiss or mozzarella would also work.
- Add whatever topping you like! A common one is sour cream, but you could do avocado slices, pepper jelly, or even applesauce!
Trying to use up other leftovers? Check out these recipes!
- Turkey Stock Recipe
- Cheesy Chicken Enchiladas Casserole
- Gluten Free Turkey & Rice Soup
- Ham & Broccoli Breakfast Casserole
PIN THESE POTATO PANCAKES WITHOUT FLOUR FOR LATER!
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Easy Gluten-Free Potato Pancakes
- A cast iron skillet
- A knife
- A large plate
- 2 cups cold mashed potatoes
- 2 eggs smaller in size
- 1 c shredded cheddar cheese
- 2 tbsp cassava flour
- ½ tsp kosher salt
- 4 tbsp avocado oil divided
- Put a large cast-iron skillet over medium heat on the stove. Pour 2 tbsp avocado oil in it to warm up.
- Place the ingredients (except for the avocado oil) in a large bowl and mix together with a large spoon or other utensil.
- Take a large scoop (about 1.5 tbsp) of the potato mixture and place it in the skillet. Do this three more times, spacing the dollops of potato equally apart from each other. With a spatula, flatten each pile until it’s about ¼ inch thick. You may need to use a knife to scrape the spatula from the top of the potato mixture.
- Let the potato pancakes cook for 5 minutes, then flip with the spatula and cook for 4 to 5 minutes more, until the sides are golden brown.
- Remove the pancakes and set them on a paper towel lined plate to get rid of any excess oil, then place one more tbsp of avocado oil in the skillet. Repeat the process of cooking 4 potato pancakes at a time, placing a tbsp of oil in the skillet between each round of cooking.
- Serve warm, with sour cream or another topping if desired.
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