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+ servings

Quinoa Potato Pancakes

I love potatoes and this recipe is one of my favorite ways to enjoy them at breakfast!
Course Breakfast
Cuisine Quinoa
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 19
Calories 62kcal


  • 1 pound potatoes washed and shredded
  • 1 carrot shredded
  • 1 cup cooked quinoa
  • ½ cup onion chopped fine
  • 3 tablespoons nutritional yeast
  • 3 eggs or flax eggs
  • cup gluten free flour blend OR all purpose flour
  • cup gluten free breadcrumbs I make mine from Udi's bread - see note
  • ¼ teaspoon cayenne pepper optional
  • ½ teaspoon fresh ground black pepper
  • 1 teaspoon sea salt
  • 1 T Coconut oil for cooking


  • If using flax eggs, combine 3 tablespoons ground flax seeds with 9 tablespoons warm water.
  • In a large bowl combine potatoes, carrot, quinoa, onion and nutritional yeast.
  • Add (flax) eggs, flour, breadcrumbs, cayenne pepper, black pepper and sea salt to potato mixture. Stir until well combined and form into small patties.
  • Heat oil over medium heat. Add patties and cook about 5 minutes per side, or until golden brown.


Servings 8, Calories 141, Fat 4.1g, Carbohydrates 20.5g, Protein 6.4g, Cholesterol 61mg, Sodium 269mg, Fiber 3.3g, Sugars 1.5g
To make gluten free breadcrumbs, place gluten free bread in a food processor and pulse until desired consistency is reached. Preheat the oven to 300 degrees. Place crumbs on a parchment lined baking sheet. Bake for 5 minutes. Turn oven off and allow crumbs to sit in the oven for another 30 minutes. Store in the freezer until ready to use.


Calories: 62kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Cholesterol: 25mg | Sodium: 137mg | Potassium: 165mg | Fiber: 1g | Vitamin A: 585IU | Vitamin C: 3.2mg | Calcium: 16mg | Iron: 1.2mg