Potato Pancakes


Potato Pancakes

Boxty is a traditional Irish potato pancake dish, but I wanted to put my vegan spin on it while avoiding butter and oil. These cakes are baked not fried, healthy, vegan, and gluten-free. I like to serve them with either tzatziki or mashed avocado for dipping. Looking for more vegan twists on traditional Irish recipes? Check out my Vegan Mashed Potatoes!

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Allergens: Gluten, Wheat
  • Servings: 4


  • 2 large russet potatoes
  • 1/4 cup full-fat coconut milk
  • 1 tablespoon flax seed meal
  • 2 tablespoons nutritional yeast
  • 1/2 cup frozen peas (thawed)
  • 1/2 cup cilantro (cleaned, chopped)
  • 1/3 cup gluten-free or whole wheat flour
  • 1/2 teaspoon baking powder
  • Salt & pepper
  • 1/2 cup Greek yogurt (whisked well)
  • 1/2 English cucumber (seeded, finely grated, drained)
  • 1 clove garlic (minced)
  • 1/2 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • Kosher salt
  • Freshly cracked black pepper
  • 2 avocados (mashed)
  • 1 clove garlic (minced)
  • 1 tablespoon fresh lemon juice


The Pancakes

  1. Preheat oven to 350 degrees F.  

  2. Scrub, clean, and chop 1 potato into 1-inch cubes.

  3. In a medium pot, add potato cubes and cover with water, then add salt to taste.

  4. Over medium heat, bring potatoes to a boil.

  5. After a rigorous boil, turn down the heat to simmer and cook until potatoes are easily pierced with a fork (about 10 minutes).

  6. Using a slotted spoon, scoop out potatoes and let cool to room temperature. Set aside.

  7. Scrub, clean, and grate the other potato.

  8. Using a paper towel, squeeze the grated potato and remove excess moisture.

  9. Mix grated potato and boiled potato in bowl, mashing well with potato masher.

  10. Add coconut milk, flax seed meal, nutritional yeast, peas, cilantro, flour, baking powder, salt, and pepper to the potato mixture, mixing well.

  11. Measure out approximately 1/4 cup potato mixture and form into a ball-like shape using your hands, then gently press flat. Repeat until the entire mixture is in pancake form.

  12. Place pancakes onto a baking tray lined with parchment paper, then bake until golden and heated through (about 10-15 minutes), gently flipping halfway through baking.

The Sauce

  1. Mix Greek yogurt, cucumber, minced garlic, lemon zest, and lemon juice.

  2. Add kosher salt and freshly cracked black pepper to taste. 

  3. Refrigerate in an airtight container. This sauce will be kept for 2-3 days in the refrigerator.

The Avocado

  1. Mix avocado, minced garlic, and fresh lemon juice.  

  2. Add kosher salt and freshly cracked black pepper to taste.

  3. Use immediately.  

The Pancakes and The Sauce/Avocado

  1. Remove pancakes from the oven and let cool for a few minutes.

  2. Garnish with either tzatziki or seasoned, mashed avocado, and serve.

Bon appétit!