Flourless + Eggless Mashed Potato Pancakes (Vegan + Gluten-Free)
Recipe type: Lunch, Breakfast, Brunch
Cuisine: Gluten-Free, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 2
Mashed Potatoes
  • 4 Yukon golden potatoes, washed + scrubbed*
  • ½ tsp sea salt
  • ½ black pepper
  • ¼ tsp garlic powder
  • 1 tsp nutritional yeast (optional)
  • splash of plant-based milk, if needed (i.e. almond, soy, etc.)
  • 2 cups (~600 g) mashed potatoes
  • 2 large tomatoes, deseeded + diced
  • ½ medium red onion, diced
  • ¼ cup cilantro
  • juice of 1 lime
  • 1 fresh jalapeño pepper, deseeds + finely diced (optional)
  • sea salt, to taste
  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • 1 tsp chopped chipotle chilies in adobo (optional)
  • ½ tsp cumin
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 1 (15 oz) can black beans, drained + rinsed**
  • ½ cup vegetable broth or broth of choice
Mashed Potatoes
  1. place the potatoes in a pot + cover with salted water. let them boil until very tender, approximately 30 minutes. poke with a fork to check if they're done
  2. add the potatoes to a bowl + mash using a potato masher, fork or your hands if they are cooled
  3. add in sea salt, black pepper, nutritional yeast, a splash of plant-based milk if you would like it a creamier consistency + mix all together. you don't want to make it too creamy because we want it to hold together!
  1. add all the salsa ingredients to a bowl + mix
  2. taste + adjust lime or salt as needed. cover + refrigerate
  1. add olive oil in skillet on medium-high heat
  2. add the garlic + sauté for 1 minute
  3. add the chipotle chilies, cumin, sea salt + black pepper. sauté for another minute
  4. add the black beans + broth + simmer until thickened, approximately 5 minutes
  5. use a potato masher or the back of your spatula + smash about half the beans so it is a refried bean texture
  6. taste + adjust seasoning as needed. I added adobo from the chipotle chilies for more spice!
Mashed Potato Pancakes + Assembly
  1. heat a nonstick pan on medium-high heat with nonstick spray or oil. you want the pancakes to brown + don't want them to stick!
  2. add about ½ cup of the mashed potatoes to your hands + form it into a pancake/patty about the size of the palm of your hand + ½ inch thick (see pictures above)
  3. add two pancakes at a time to the skillet + flip gently using a spatula when browned, approximately 3-5 minutes. you can push down on the pancake to flatten it a bit but don't over flatten so it falls apart! add more oil as needed but I found that just a little went a long way + mine still browned
  4. allow the second side to brown, another approximately 3-5 minutes
  5. place one pancake on a plate, top with a layer of beans, place another pancake on top, add a heaping amount of beans + salsa. serve with lime + sliced avocado on the side
*you can leave the potato skin on or off but if they are not organic I recommend peeling the skin off
**I could see pinto beans working well here also!
Recipe by Sprouting Free at https://sproutingfree.com/flourless-eggless-mashed-potato-pancakes-vegan-gluten-free/