Low Sugar Simple Vegan Potato Pancakes
Crispy on the outside, tender in the middle, these golden potato pancakes are pure comfort food made entirely from whole, simple ingredients. A flax egg — just ground flaxseed stirred into water until it gels — does the binding work here, keeping everything completely plant-based without any compromise on texture. Wringing the grated potato and onion as dry as possible is the real secret to that satisfying crunch, so don't skip that step. There's no sweetener of any kind hiding in this recipe, which makes it a genuinely clean option for anyone keeping a close eye on what ends up on their plate. Seasoned simply with salt and pepper and fried in a neutral oil until deeply golden, these pancakes let the earthy, savory flavor of the potato shine. Finish them with a dollop of vegan sour cream and a handful of fresh chives for a little brightness, and you've got a dish that feels indulgent without any of the usual ingredient concerns.
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Learn more →Ingredients
4 servings
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 ½ lb russet potatoes (about 3 medium), peeled
- ½ medium yellow onion, peeled
- 3 tbsp all-purpose flour
- ¾ tsp salt
- ¼ tsp black pepper
- 4–5 tbsp neutral oil (such as canola or sunflower), divided
For serving
- vegan sour cream, for serving (optional)
- fresh chives, chopped, for serving (optional)
Instructions
- 1
Stir together the ground flaxseed and water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel.
- 2
Grate the potatoes and onion on the large holes of a box grater (or using a food processor with a grating disc) into a large mixing bowl.
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