Cashew 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. The secret to getting that deep golden crust is wringing every last drop of moisture out of the grated potato and onion — skip that step and you'll end up with steam instead of sear. A simple flax egg binds everything together beautifully, so there's no need for dairy or conventional eggs, and the ingredient list stays completely free of tree nuts in any form. All-purpose flour and a neutral oil like canola or sunflower round out the batter, keeping the flavor clean and letting the potato shine. Each pancake gets pressed flat and cooked undisturbed until the edges set and the underside turns a rich, crackling brown — then flipped for an equally gorgeous second side. Pile them onto a plate and finish with vegan sour cream and fresh chives for a little cool, herby contrast. Whether you're serving them as a side or making them the whole meal, 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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