Cinnamon 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 are wrung completely dry before hitting the pan, which is the real secret to getting that deeply golden, shatteringly crisp exterior. A flaxseed gel stands in for the traditional egg, binding everything together seamlessly without any animal products. Flour, salt, and black pepper round out the batter — nothing more, nothing less — so there's zero chance of hidden warming spices sneaking in. The pancakes cook in batches in a hot, shimmering skillet until each side is a rich, burnished brown with a tender center. Pile them onto a plate and finish with vegan sour cream and fresh chives for a little cool, herby contrast. They're the kind of simple, satisfying dish that disappears fast no matter who's at the table.
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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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