Potato Pancakes Recipe – Crispy & Easy Almond Milk Version

Last Updated on 4 months by Neha Deshmukh

Potato Pancakes Recipe – Crispy & Easy Almond Milk Version

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, easy recipes that feel a little bit special. These potato pancakes are exactly that. I first stumbled upon a version of this when I was craving something warm and savory, and honestly, I haven’t stopped making them since. They’re crispy, flavorful, and surprisingly simple to whip up – plus, this recipe uses almond milk, making it a great option for those avoiding dairy! Let’s get cooking, shall we?

Why You’ll Love This Recipe

These aren’t your average potato pancakes. They’re wonderfully crispy on the outside, soft and fluffy on the inside, and packed with flavor. The almond milk adds a subtle sweetness and keeps things light. Best of all? They come together in under 30 minutes! Perfect for a quick weeknight dinner, a weekend brunch, or even a festive snack.

Ingredients

Here’s what you’ll need to make these delicious potato pancakes:

• 400g Potatoes
• 1 small onion (small)
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper powder
• 0.5 teaspoon red chili flakes
• 1 tablespoon cilantro/chives (optional)
• 0.2 cup vegetable oil
• 0.25 cup almond milk
• 1 tablespoon corn flour
• Sour cream (as needed, for serving)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Potatoes: Choosing the Right Variety

Russet potatoes are my go-to for this recipe. They have a higher starch content, which helps bind the pancakes together and creates that lovely crispy texture. But Yukon Golds will also work in a pinch – they’ll just be a little less crispy.

Onion: Sweet vs. Sharp Options

I prefer using a sweet onion like Vidalia for a milder flavor. However, a regular yellow onion works just fine if that’s what you have on hand! Just be prepared for a slightly sharper bite.

Almond Milk: A Dairy-Free Alternative & Its Impact

Almond milk adds a subtle sweetness and keeps the pancakes light. You can use unsweetened or lightly sweetened, depending on your preference. It also makes this recipe suitable for those with lactose intolerance!

Flour: All-Purpose vs. Other Options

All-purpose flour is what I usually use, but you could experiment with whole wheat flour for a nuttier flavor. Just keep in mind it might make the pancakes a little denser.

Chili Flakes: Adjusting the Spice Level

I love a little kick, so I add 0.5 teaspoon of red chili flakes. But feel free to adjust this to your liking! Start with a pinch if you’re sensitive to spice.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, grate your potatoes using a box grater. Don’t worry about making it perfect!
2. Now, this is important: squeeze out all the excess moisture from the grated potatoes using a clean kitchen towel. Seriously, get in there and wring it out! This prevents soggy pancakes.
3. In a mixing bowl, combine the squeezed potatoes, finely chopped onion, flour, salt, pepper, chili flakes, cilantro/chives (if using), almond milk, and corn flour. Mix everything together really well until it’s all combined.
4. Heat vegetable oil in a skillet over medium-low heat.
5. Scoop about 1/4 cup of the potato mixture into the hot oil and gently flatten it into a pancake shape.
6. Cook for about 2 minutes on low heat, then increase the heat to medium-high to get the exterior nice and crispy. Keep an eye on them – you want them golden brown, not burnt!
7. Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil.

Expert Tips

A few little secrets to pancake perfection!

Achieving Maximum Crispiness

The key to crispy pancakes is getting a good sear. Make sure your oil is hot enough, and don’t overcrowd the skillet.

Preventing Sticking

A well-seasoned skillet or a non-stick pan is your best friend here. Also, make sure the oil is properly heated before adding the potato mixture.

Ensuring Even Cooking

Keep the heat at medium-low initially to cook the pancakes through, then increase it to medium-high for crisping. This ensures they’re cooked evenly.

Variations

Want to switch things up? Here are a few ideas!

Vegan Potato Pancakes

This recipe is already pretty close to vegan! Just ensure your sour cream is a plant-based alternative.

Gluten-Free Potato Pancakes

Simply swap the all-purpose flour for a gluten-free blend. I’ve had good results with a 1:1 gluten-free baking flour.

Spice Level Adjustments (Mild, Medium, Hot)

• Mild: Omit the chili flakes altogether.
• Medium: Use 0.5 teaspoon of chili flakes (as in the recipe).
• Hot: Add up to 1 teaspoon of chili flakes, or even a pinch of cayenne pepper!

Festival Adaptations (Holi, Diwali Snacks)

These are fantastic for festive occasions! My family loves serving them with a mint-coriander chutney during Diwali.

Serving Suggestions

These potato pancakes are delicious on their own, but they’re even better with a little something extra.

• A dollop of sour cream is classic.
• Try a side of apple sauce for a sweet and savory combination.
• A spicy yogurt dip is also amazing!
• My friend, Priya, swears by serving them with a sprinkle of chaat masala.

Storage Instructions

Leftovers? Yes, please! Store cooled potato pancakes in an airtight container in the refrigerator for up to 3 days.

FAQs

Got questions? I’ve got answers!

Can I make these potato pancakes ahead of time?

You can grate the potatoes and mix the batter a few hours in advance, but I recommend cooking them fresh for the best texture.

What is the best way to reheat potato pancakes?

The best way to reheat them is in a skillet with a little oil until crispy. The oven works too, but they won’t get as crispy.

Can I use a different type of milk instead of almond milk?

Absolutely! You can use regular milk, soy milk, or any other plant-based milk you prefer.

How can I prevent the pancakes from falling apart while cooking?

Make sure you squeeze out enough moisture from the grated potatoes, and don’t flip them too early.

What sauces pair well with these potato pancakes besides sour cream?

So many options! Try apple sauce, yogurt dip, mint-coriander chutney, or even a simple sriracha mayo.