Capsaicin Free Simple Vegan Potato Pancakes
These crispy potato pancakes are the kind of comfort food that feels indulgent but comes together with a handful of humble pantry staples. Grated russet potatoes and onion get wrung completely dry before hitting the pan, which is the secret to that deeply golden, shatteringly crisp exterior you want in every bite. A flax egg binds everything together beautifully, making this a fully plant-based version that doesn't sacrifice any of the texture or richness of the classic. For anyone avoiding capsaicin, the seasoning here is refreshingly straightforward — just salt and black pepper, so there's no need to scrutinize a spice blend or worry about hidden heat. The batter comes together quickly, and cooking in batches in shimmering hot oil means each pancake gets an even, caramelized crust on both sides. Finish them with a dollop of vegan sour cream and a scatter of fresh chives for a little cool creaminess and color. These are best eaten straight from the pan 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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