Gelatin Free Simple Vegan Potato Pancakes
Crispy on the outside, tender in the middle, these golden potato pancakes are pure comfort food done entirely with pantry staples. The secret to getting that satisfying crunch is wringing every last drop of moisture from the grated russet potatoes and onion before the batter ever hits the pan — a step that makes all the difference. Instead of a conventional egg, a simple flax egg made from ground flaxseed and water does the binding work beautifully, keeping the whole recipe completely free from animal-derived ingredients and any gelatin-based binders you might find lurking in store-bought versions. All-purpose flour, salt, and black pepper round out the batter, so there are no mystery additives to worry about. A hot skillet with shimmering neutral oil gives each pancake those deeply golden edges that make it nearly impossible to eat just one. Finish them with a dollop of vegan sour cream and a scatter of fresh chives for a little brightness, and you've got a dish that works as a hearty side or a satisfying main all on its own.
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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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