Gut Friendly Simple Vegan Potato Pancakes
Crispy on the outside, tender in the middle, these golden potato pancakes are the kind of comfort food that feels indulgent without being heavy on your system. The ingredient list is refreshingly short and whole-food focused — just potatoes, onion, a little flour, and a flax egg to bind everything together — which makes them a genuinely gentle option for anyone keeping tabs on what goes into their meals. Wringing the moisture out of the grated potato and onion is the secret step that gives each pancake its satisfying crunch without needing anything complicated. A flax egg (ground flaxseed mixed with water until it gels) does the binding work quietly and effectively, so there are no mystery additives to second-guess. Cooking in batches in a hot skillet means every pancake gets that deep, even golden crust that makes them impossible to resist straight off the rack. Serve them with vegan sour cream and fresh chives for a bright, creamy contrast that rounds out the whole plate beautifully.
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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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