Chestnut Free Simple Vegan Potato Pancakes
Crispy on the outside, tender in the middle, and deeply savory from grated potato and onion — these golden pan-fried rounds are the kind of comfort food that disappears fast off the plate. A simple flax egg made from ground flaxseed and water does all the binding work here, keeping the recipe completely plant-based without any animal products or unexpected additives. The key move is wringing every last drop of moisture out of the grated potato and onion mixture before it hits the pan, which is what gives each pancake that satisfying, lacey-edged crunch. Canola or sunflower oil keeps the flavor neutral so the potato really shines, and the batches cook up beautifully golden in a hot skillet with minimal fuss. Serve them straight off the rack with vegan sour cream and fresh chives for a finish that feels a little fancy without any extra effort. Whether you're making these for brunch, a side dish, or an honest weeknight dinner, they hit every time.
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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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