Citrus Free Simple Vegan Potato Pancakes
Crispy on the outside, tender in the middle, these golden potato pancakes are the kind of comfort food that disappears fast off the plate. A simple flax egg — just ground flaxseed stirred into water until it gels — does all the binding work here, making this completely plant-based without any compromise in texture or flavor. Squeezing the grated potato and onion as dry as possible is the real secret to that satisfying crunch, so don't skip that step. The batter comes together with just flour, salt, pepper, and a hot skillet of shimmering neutral oil, which means there's nothing hidden or complicated to worry about. For anyone navigating a citrus-free lifestyle, these are a natural fit — no citrus juice, zest, or citrus-derived ingredients appear anywhere in the recipe, so you can cook and serve with total confidence. Finish them with a dollop of vegan sour cream and a scatter of fresh chives for a little cool, herby contrast that makes each bite feel complete. They're equally at home as a hearty side dish or the main event of a cozy weekend brunch.
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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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