German Potato Pancakes (Kartoffelpuffer)

Low FODMAP German Potato Pancakes (Kartoffelpuffer)
Serves: 4
Prep: 15 minutes
Cook: 20 minute

German potato pancakes (called Kartoffelpuffer or Reibekuchen) make a hearty low FODMAP breakfast option, especially when you pair them with bacon, scrambled eggs and baby spinach. These savoury pancakes also pair beautifully with sweet toppings. In Germany, potato pancakes are often served with stewed apple (but this is high FODMAP), so instead you can serve them with a low FODMAP blueberry sauce (recipe below).


Starchy potatoes

700 g 24.7 oz

2 small eggs

117 g 4.1 oz

¾ cup green spring onion tips, finely chopped)

30 g 1 oz

1⅓  Tbsp gluten-free all-purpose flour

20 g 0.7 oz

1 tsp salt

5 g 0.2 oz

½ tsp freshly ground black pepper

1 g 0.04 oz

2½  Tbsp oil, for frying

36 g 1.3 oz


  1. Finely chop the green spring onion tips. Place to one side.

  2. Peel, wash and grate the potatoes. If you have a food processor you can use the finely shred blade to speed up this process. Once shredded, take a handful of potato and give it a couple of good squeezes to remove excess water. Place in a large bowl. Repeat until all the potato has been squeezed.

  3. Beat the eggs in a small bowl.

  4. Place the eggs, green spring onion tips, gluten-free all purpose flour, salt, and black pepper in the large bowl. Mix through the potato. (Do not prepare the potato in advance as this will cause it to go brown and soggy!)

  5. Place a large non-stick frypan on to heat over medium-high heat, add ½ Tbsp of cooking oil. 

  6. Once hot, begin frying the pancakes immediately. Place a couple of tablespoons of mixture into your hands, shape into a flat pancake and place in the frypan, then flatten again with a spatula. If the mixture is too wet, squeeze out the excess liquid as you form the patties. Fry for 3 to 4 minutes per side until golden brown. I normally cook mine in two batches.

  7. While the potato pancakes cook, make your side dishes. 

  8. Serve the potato pancakes hot or at room temperature with your preferred side dishes.


  • Make sure the bacon does not contain honey or high FODMAP sweeteners. Buy lactose free sour cream if you want to use sour cream.
  • Notes on making the blueberry sauce: Place a small saucepan over medium low heat. Add the blueberries and brown sugar. Allow to heat for three to four minutes, stirring occasionally (if the blueberries look like they might burn add a tablespoon of water and turn down the heat). Once the mixture starts to bubble remove from heat. Allow to cool for a few minutes before blending.
Nutrition Information (per serve)
Energy 1226 Kj / 293 cal
Protein 7.00g
Carbohydrates 39.80g
Sugar 2.80g
Total Fat 12.20g
Saturated Fat 2.90g
Fibre 3.90g
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