Potato pancakes are soooo good! Of course you can find tons of different ways to make the on the Internet but this is my families favorite way and of course egg free and that means cholesterol and fat free too! I have tried them with fresh chopped onions but for some reason those little freeze dried onions give it such a good flavor. I have also found that celery salt brings out an amazing flavor in just about all potato dishes so I use it them often.
1 cup shredded potatoes (can use frozen just let them defrost)
4 Tablespoons of oat flour (whole oats ground into flour in your Magic Bullet) can use gluten free oats if desired
4 Tablespoons dried chopped onions (can do 1/4 cup freshly chopped)
1/2 teaspoon celery salt
salt and pepper to taste
Mix the oat flour with enough water to make it like you would pancake batter. Mix in the rest of the ingredients and toss well to blend flavors. Make sure to be careful with adding salt if you used the celery salt since they could end up too salty!
Grab a nice handful and smash it together in your hands to make a pancake. Don’t worry if it does not stick together perfect once it cooks on one side it will stick together. Place into a good nonstick skillet (sprayed with a small amount of cooking spray if needed) and smash down. Cook over medium heat until golden brown, flip, press down and cook again until golden brown. That’s it! ENJOY!