Gluten-Free Potato Pancakes with Optional Whole30 Version

These gluten free potato pancakes are crisp on the outside, tender inside, and utterly delicious. Made from a mix of shredded raw potatoes, mashed potatoes, almond flour, and seasonings like scallions and garlic powder, they’re naturally gluten-free and can be made Whole30 by swapping butter for ghee.

I love these potato pancakes — they’re inspired by the Irish boxty I enjoyed while living in Ireland. My version uses almond and tapioca flours instead of all-purpose flour so they stay gluten free, grain free, and paleo-friendly, while keeping the comforting flavor and texture of the traditional dish.

They’re great year-round as a filling side or a main with toppings like eggs, sausage, smoked salmon, or a dollop of Greek yogurt. For a St. Patrick’s Day menu they pair beautifully with dairy-free Irish cream liqueur or a shepherd’s pie.

Why you’ll love this recipe

• Uses a few simple, wholesome ingredients to make a satisfying side dish.
• Crispy exterior with a soft, comforting interior.
• Versatile — serve for breakfast, lunch, dinner, or as a snack.
• Diet-friendly: naturally gluten free, grain free, and Paleo. Swap butter for ghee to make it Whole30, or use non-dairy butter to make it dairy free.

Recipe Ingredients

• Potatoes – gold or russet work well.
• Grass-fed butter – or ghee for Whole30, vegan butter for dairy-free.
• Almond milk – or any milk you prefer.
• Eggs – to bind the mixture.
• Green onions / scallions – use white and green parts.
• Garlic powder – for seasoning.
• Almond flour – replaces all-purpose flour.
• Tapioca flour – helps thicken the batter (arrowroot can substitute).
• Baking soda – for a lighter texture.
• Avocado oil – for frying.

See the recipe card below for exact measurements.

Additions/ Substitutions

• Make it dairy-free: use vegan butter instead of grass-fed butter.
• Make it Whole30: use ghee in place of butter.
• No green onions? Use onion powder.
• Swap tapioca flour with arrowroot powder if preferred.
• Replace almond milk with regular milk or any non-dairy alternative depending on dietary needs.

Step by step instructions

Step 1: Divide the potatoes in half. Slice half into 3/4-inch rounds and boil in lightly salted water until fork tender, about 20–25 minutes.

Step 2: Grate the remaining raw potatoes. Toss with 1 tsp salt, place in a sieve over a bowl or sink, and let sit 15–20 minutes so excess moisture drains. Discard the liquid and pat the grated potatoes dry with paper towels.

Step 3: Discard the released potato water.

Step 4: Whisk together almond flour, tapioca flour, baking soda, salt, and pepper in a small bowl; set aside.

Step 5: Drain the boiled potatoes, place them in a large bowl, add butter (or ghee) and almond milk, then mash until smooth but still a bit rustic.

Step 6: Stir in eggs, garlic powder, and sliced scallions until evenly combined.

Step 7: Add the almond/tapioca flour mixture to the mashed potatoes and mix thoroughly.

Step 8: Fold the dried shredded potatoes into the mashed potato mixture until evenly distributed.

Step 9: Heat avocado oil and a bit of butter in a large frying pan over medium-high. Scoop about 1/2 cup of batter per pancake, flatten slightly, and cook until golden — roughly 3–4 minutes per side, adjusting heat and adding oil between batches as needed.

Step 10: Flip once the bottoms are golden brown and finish cooking the other side.

Step 11: Transfer cooked pancakes to a paper-towel-lined plate to drain briefly, then serve warm. This recipe makes about 12–14 pancakes.

Recipe FAQs

Note: This recipe was adapted from a traditional Irish boxty technique and adjusted to be gluten free.

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5 from 15 votes

Gluten free Potato Pancakes (Whole30 option)

By: Dominique

Servings: 12 pancakes

Prep: 30 mins

Cook: 24 mins

Total: 54 mins

Crispy-on-the-outside, soft-on-the-inside potato pancakes that are comforting and flavorful.

Ingredients 

• 3 lbs gold potatoes
• 5 Tablespoons grassfed butter, divided (use ghee for Whole30)
• 1 cup almond milk
• 2 eggs, lightly beaten
• 1 cup sliced green onions/ pencil onions
• 1 teaspoon garlic powder
• 1 1/2 teaspoons salt, divided
• 1/2 teaspoon black pepper
• 1/2 cup almond flour
• 2 Tablespoons tapioca flour
• 1/4 teaspoon baking soda
• 2 Tablespoons avocado oil, and extra for cooking

Instructions 

• Slice half the potatoes, boil until tender (20–25 minutes).
• Grate the remaining potatoes, toss with 1 tsp salt, let drain 15–20 minutes, then discard the liquid and pat dry.
• Combine 1/2 tsp salt, 1/2 tsp pepper, 1/2 cup almond flour, 2 Tbsp tapioca flour, and 1/4 tsp baking soda in a bowl.
• Mash drained boiled potatoes with 4 Tbsp butter (or ghee) and almond milk. Add eggs, garlic powder, and green onions, then stir in the flour mixture and the grated potatoes.
• Heat 2 Tbsp oil and 1 Tbsp butter in a large skillet over medium-high. Scoop 1/2 cup of batter per pancake and flatten slightly in the pan.
• Cook until golden on each side, about 2.5–3.5 minutes per side depending on batch; add oil or reduce heat as needed.
• Drain on paper towels and serve warm.
• Yields approximately 12–14 pancakes.

Notes

• Use vegan butter for a dairy-free version.
• Use ghee for a Whole30-compliant version.
• Onion powder can replace green onions if needed.
• Arrowroot works as a substitute for tapioca flour.
• Any milk can replace almond milk depending on dietary preference.

Nutrition

Calories: 189kcalCarbohydrates: 23gProtein: 5gFat: 9g

Nutrition information is an approximation.

Additional Info

Course: Side Dish

Cuisine: Irish