Dairy 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 with water until it gels — does all the binding work that a traditional egg would, keeping everything completely free of animal products without any fuss or specialty ingredients. Wringing 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, and pepper, meaning there's no dairy hiding anywhere in the mix — no butter, no milk, no surprises. A neutral oil like canola or sunflower keeps the flavor clean and lets the potato shine. Serve them straight from the skillet with vegan sour cream and fresh chives for a finish that feels indulgent but stays completely plant-based. These are equally at home as a weeknight side or a lazy weekend brunch centerpiece.
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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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