Eggless 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. The secret to getting that satisfying crunch is wringing every last drop of moisture out of the grated potato and onion before the batter ever hits the pan — a step that makes all the difference. Instead of a conventional egg binder, a simple flax egg made from ground flaxseed and water does the job beautifully, holding everything together without any animal products. It's a clever swap that works so naturally you'd never know anything was missing. All-purpose flour and a hot, shimmering skillet do the rest of the heavy lifting, building that deep golden crust in just a few minutes per side. Finish them with a dollop of vegan sour cream and a scatter of fresh chives, and you've got a dish that feels indulgent and totally wholesome at the same time. Whether you're serving them as a side or stacking them as the main event, these pancakes are proof that simple ingredients can deliver serious flavor.
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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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