Perfect Purple Potato Pancakes

Its name may be a mouthful to say, but it definitely makes for a tasty one at that! Similar to a traditional Latke, these potato pancakes are worth celebrating! But don’t be surprised that once peeled their insides are golden white.

This dish can be enjoyed for breakfast or as a savory side dish to any meal. Make it your own and top the pancakes with a dollop of Greek Yogurt. Stick to about a ½ cup equivalent for low FODMAP, but remember to track and trend which foods and in what portion you tolerate them. I freeze these pancakes by placing the wax paper in between them and putting them in an airtight plastic bag. Then I quickly defrost them in the microwave and serve them with eggs and veggies as a breakfast or dinner.

Makes about 16 pancakes
Serving Size: 4
Prep time: 15 minutes
Cook Time: 15-20mintues

Ingredients

  • 2 medium purple potatoes
  • ½ medium red onion
  • 2 eggs
  • ½ tsp garlic powder
  • 1 tsp salt
  • ½ tsp cumin
  • 1/3 cup chopped cilantro

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Peel potatoes, removing purple skin and revealing golden flesh.
  3. Wash potatoes and remove any excess water. I use a colander and pressed the water out with the bottom of a bowl.
  4. In a large bowl, shred potatoes and grate onion. You can also use a food processor with a shredded option.
  5. Add the egg, garlic, cumin, salt, and chopped cilantro. Fold until ingredients are fully integrated.
  6. On a large baking sheet, form mixture into a pancake shape.
  7. Bake pancakes for 15-20 minutes or until golden brown.
  8. Serve hot and topped with Greek yogurt.

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Nutrition facts

Per Serving

  • calories: 107
  • carbohydrates: 14g
  • fat: 2g
  • fiber: 2g
  • potassium: 285mg
  • protein: 5g
  • saturated fat: 1g
  • sodium: 654mg

Disclaimer: We recognize that some ingredients listed in this recipe may be a trigger food for some people. Please feel free to omit or substitute any ingredients that don’t work for you.


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