Breastfeeding Friendly Simple Vegan Potato Pancakes
Crispy on the outside, tender in the middle, these golden potato pancakes are the kind of satisfying comfort food that feels indulgent without requiring much fuss. A simple flax egg — ground flaxseed stirred with water until it gels — does the binding work here, keeping the whole recipe completely plant-based while still delivering that classic latke-style texture you're after. Wringing the grated potato and onion as dry as possible is the real secret to getting that deep, crackling crust in the pan, so don't skip that step. Russet potatoes bring plenty of starchy substance, which means each pancake holds together beautifully and cooks up hearty enough to actually keep you full — something that matters a lot when your body is working overtime. Neutral oils like canola or sunflower are mild and easy to cook with, and the whole ingredient list is refreshingly short and recognizable. Topped with fresh chives and a dollop of vegan sour cream, these are equally at home as a quick lunch, a savory breakfast, or a side dish at dinner. Simple, wholesome, and genuinely delicious — this is the kind of recipe you'll find yourself coming back to again and again.
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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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