Emulsifier 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 flaxseed-and-water mixture does all the binding work here, replacing eggs without introducing any of the emulsifiers or additives that sneak into so many store-bought egg replacers. Squeezing the grated potato and onion as dry as possible is the real secret to that satisfying crunch — don't skip that step. The batter comes together with just flour, salt, pepper, and a neutral oil for frying, so every ingredient is exactly what it sounds like with no hidden extras to worry about. Cooking them in batches and letting the oil get properly hot before each round ensures that deep, even browning on both sides. Finish them with vegan sour cream and fresh chives for a little cool, herby contrast that makes the whole thing feel like a proper meal. They're weeknight-easy but impressive enough to put in front of guests.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!