Coconut 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, so there's no need for dairy or eggs without sacrificing that satisfying, cohesive texture. Wringing every last drop of moisture from the grated potato and onion is the real secret to getting that deep, caramelized crust in the skillet. The ingredient list is refreshingly short: russet potatoes, onion, flour, salt, pepper, and a neutral oil like canola or sunflower — nothing that would raise a flag for anyone avoiding tropical-derived fats. Serve them straight off the rack while they're still crackling, with a dollop of vegan sour cream and a scatter of fresh chives if you want to go all out. These are weeknight-easy but impressive enough to put in front of guests, and every single component is exactly what it says it is — no hidden surprises.
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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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