BHA & BHT 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. A flaxseed-and-water mixture stands in for eggs beautifully, binding the shredded russet potatoes and onion together without any animal products — and without any of the synthetic preservatives like BHA and BHT that can sneak into processed convenience foods. Squeezing the grated potato and onion as dry as possible is the real secret to getting that satisfying crunch, so don't rush that step. Simple pantry staples — flour, salt, pepper, and a neutral oil — keep the ingredient list clean and easy to verify. Each batch cooks up in a hot skillet until deeply golden, and serving them with vegan sour cream and fresh chives takes them from weeknight side dish to something genuinely special. Whether you're cooking for a crowd or just treating yourself, these pancakes prove that keeping things simple and whole-ingredient never means sacrificing flavor.
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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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