• 2 Cups peeled and shredded potatoes
  • 1 Tbsp grated onion
  • 3 eggs, beaten
  • 2 Tbsp almond meal
  • 1 ½ Tsp sea salt
  • ½ cup coconut oil


  1. Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
  2. In a medium bowl stir the potatoes, onion, eggs, almond flour and salt together.
  3. In a large heavy bottomed skillet over medium-high heat, heat the oil until hot.  Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form ¼ to ½ inch thick patties.  Brown on one side, turn and brown on the other.
  4. Let drain on paper towels.

Serve hot with hot apple sauce

Makes 10 to 12 pancakes