Carrageenan 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 pantry staples. A simple flax egg — just ground flaxseed stirred into water until it gels — does all the binding work that a conventional egg would, keeping everything completely plant-based without any additives or stabilizers you'd need to scrutinize. That matters because many store-bought vegan convenience foods and dairy alternatives sneak in thickening agents that can be hard to avoid, so cooking from scratch like this puts you fully in control of what goes into your meal. The key technique here is wringing every last drop of moisture out of the grated potato and onion before mixing — that step is what gives you a shatteringly crisp exterior instead of a soggy, steamed-through pancake. Cooked in batches in shimmering hot oil, each round develops a deep golden crust on both sides while staying tender in the center. Serve them straight off the rack with vegan sour cream and fresh chives, and they disappear fast.
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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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