Barley Free Simple Vegan Potato Pancakes
Crispy on the outside, tender in the middle, these golden potato pancakes are the kind of comfort food that disappears fast off the plate. The secret to getting that satisfying crunch is wringing every last drop of moisture out of the grated potatoes and onion before the batter ever hits the pan — a step that makes all the difference. Instead of eggs, a simple flaxseed gel binds everything together beautifully, so the whole dish stays completely plant-based without sacrificing texture or structure. All-purpose flour keeps things straightforward, and since there's no barley, rye, or any grain-based thickener hiding in the mix, you can dig in without scanning labels or second-guessing the ingredient list. A neutral oil like canola or sunflower gives each pancake that deep, even browning you're after. Finish them with a dollop of vegan sour cream and a scatter of fresh chives for a little cool, herby contrast to all that savory crispiness. These are equally at home as a weekend brunch centerpiece or a satisfying weeknight side.
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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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