Eosinophilic Esophagitis Friendly Dairy Free Potato Pancakes
Total time50 min
Prep time20 min
Cook time30 min
4.6(15)
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Learn more āIngredients
4 servings
- 2 lbs russet potatoes (about 3 large), peeled
- 1 medium yellow onion, peeled
- 2 large eggs, lightly beaten
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 3 tbsp all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp kosher salt
- Ā¼ tsp black pepper
- Ā½ cup neutral oil (such as canola or vegetable oil), plus more as needed
For serving
- dairy free sour cream, for serving (optional)
Can be omitteddairy free sour cream
- applesauce, for serving (optional)
Instructions
- 1
Preheat the oven to 200Ā°F (95Ā°C) and set a wire rack over a baking sheet. Place it in the oven to keep finished latkes warm and crisp while you work in batches.
- 2
Using the large holes of a box grater or a food processor fitted with a shredding disc, grate the potatoes and onion together into a large bowl.
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