Sizzling Low-FODMAP Potato Pancakes/ Latkes; Gluten-free, Dairy-free

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These low-FODMAP potato pancakes (aka latkes/latkas) are a (delicious) traditional meal for the Jewish holiday of Hanukkah/Chanukah.  Why?  Well it goes something like this…

The story of Hanukkah is one of the triumph of the Maccabees of Judea in approximately 165 BC.  The Jewish Temple was saved, and the menorah (candelabra) burned for 8 days although there was only enough oil to last one day’s lighting.  This ‘miracle’ is commemorated by lighting candles over 8 nights, and consuming foods that are cooked in oil.  Thus, fried potato pancakes (including low-FODMAP potato pancakes) are essential to truly observe the festive occasion!

I have been eating potato pancakes since I was a wee child, and I prefer my low-FODMAP potato pancake/latke/latka recipe with shredded potatoes, crispy edges and a bit of low-FODMAP flour.  Since I am not going to use applesauce (high-FODMAP!), I fancied up my low-FODMAP sour cream to accompany these and created a low-FODMAP Lemon Dill Sauce.  The low-FODMAP Lemon Dill Sauce is also super on salmon, or grilled vegetables.

So easy, delicious and gluten-free.  Anyone can enjoy these low-FODMAP potato pancakes, they are a great side dish for dinner or an awesome brunch. See below for my optional variation…low-FODMAP Zucchini and Sweet Potato Pancakes!

You may also love my low-FODMAP Braised Beef Brisket, low-FODMAP Mandelbrodt, low-FODMAP Matzo Ball Soup and low-FODMAP Glazed Carrot Tzimmes recipes.

Check out over 300 more low-FODMAP recipes on my blog.

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Potato Pancakes/ Latkes; Gluten-free, Dairy-free

Although this recipe has not been tested, a single serving should be low FODMAP based on the ingredients.

Prep time: 30 minutes, plus 10-15 minutes for the batter to sit before cooking

Serves 4-6 or more for smaller sized low-FODMAP potato pancakes


  • 20 ounces (this is about 5 cups) shredded potatoes (Yukon Gold or Russet variety)
    • You can also ‘cheat’ using “Simply Potatoes brand” ready made shredded potatoes (they are essentially potatoes and no other additives)
    • Optional variation:  for low-FODMAP Zucchini Sweet Potato Pancakes
      • 3 cups shredded potatoes (Yukon Gold or Russet variety)
      • 1 cup shredded zucchini
      • 1 cup shredded sweet potato
    • Dry the shredded potato/zucchini well using paper towels
  • 1/4 cup Gluten-free Bisquick (this is low-FODMAP based on ingredients)
    • if not available make homemade low-FODMAP ‘copycat’ version
      • combine 1/4 cup low-FODMAP, gluten free flour with 1/4 tsp xanthan gum, 1/8 tsp baking soda, 1/4 tsp baking powder and 1/4 tsp sugar (make sure your flour does not have added rising agents or xanthan gum)
  • 1 large egg
  • 1/4 cup low-FODMAP milk (such as almond, or lactose free)
    • for dairy-free low-FODMAP potato pancakes use almond milk or other low-FODMAP vegan milk
  • 1 tsp salt, plus more to taste
  • 1 tsp freshly ground pepper, plus more to taste
  • Your favorite oil for frying (I used canola)
  • Serve with low-FODMAP Lemon Dill Sour Cream Sauce or lactose-free sour cream (or just perfectly plain)


  • Beat egg and milk together in a large bowl
  • Add the low-FODMAP Gluten-free Bisquick or your homemade low-FODMAP copycat Bisquick mixture and mix
  • Place potatoes in bowl and fold together to combine
  • Add salt and pepper and mix again
  • I like to let this mixture sit for about 5-10 minutes for the potatoes to get coated
  • Heat oil on large skillet, I prefer cast iron since it gets really hot
  • Fry in oil on med-high heat until crispy
  • I recommend a spatter cover
  • Add more salt and pepper to taste

  • Can be kept warm in an oven on baking sheet or refrigerated on wax paper for reheating
  • Serve with my low-FODMAP Lemon Dill Sauce…so good

Dig in…these are the best low-FODMAP potato pancakes/low-FODMAP latkes ever (this is a low-FODMAP Potato and Zucchini and Sweet Potato Tower!)

Comments Rating 5 (2 reviews)

8 Responses

  1. For diabetics

    Substitute shredded rutabagas and change the flour to Almond – no added zucchini or sweet potatoes. Spray a foiled cookie sheet with canola oil, portion and place the mixture, and spray top with a light coating of canola oil. Bake for 20 minutes on 400 degrees, or until golden brown – do not leave them to bake. Will burn easily.

  2. Hi Rachel,

    Would regular gluten-free flour work, or does it need to be the Bisquick brand? Not sure if they have some kind of combo of ingredients that makes it different from other gluten-free flours. Thanks!

    1. Hi Natalie,
      The bisquick has several additives that regular GF flour does not, such as leaveners, salt and sugar. So it is all-in-one for this recipe. We share a link for a copycat Bisquick GF recipe on our low-FODMAP recipe swap blog if you wanted to check that out. Good luck!

  3. Great!

    I made these with sweet potato, zucchini and russett potatoes. I added minced chives. These were delicious, and I got lots of compliments. I couldn’t find Bisquick, but used the King Arthur baking mix instead. I served this with your sour cream-dill sauce, and yum! I will definitely be making them again.

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