Alpha Gal Friendly Simple Vegan Potato Pancakes
Crispy on the outside, tender in the middle, these golden potato pancakes are the kind of comfort food that feels indulgent without any of the fuss. For anyone managing alpha-gal syndrome, mammalian-derived ingredients like eggs and dairy can turn an otherwise simple recipe into a minefield — but this one sidesteps all of that entirely. A flaxseed gel stands in beautifully for egg, binding the shredded potato and onion together without any animal byproducts, while a neutral plant-based oil handles the frying. The key move here is wringing every last drop of moisture out of the grated potato and onion before mixing — that extra step is what gives you that deeply satisfying, crispy crust rather than a soggy patty. Everything comes together in one skillet, and the results are genuinely restaurant-worthy. Finish them with vegan sour cream and fresh chives for a little brightness, or keep it simple and eat them straight off the rack while they're still crackling hot.
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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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