Hazelnut Free Simple Vegan Potato Pancakes
These crispy potato pancakes are the kind of comfort food that feels indulgent but comes together with a short list of humble pantry staples. Grated russet potatoes and onion get wrung out thoroughly before hitting the pan, which is the real secret to achieving that deeply golden, shatteringly crisp exterior. A flax egg — just ground flaxseed stirred into water until it gels — binds everything together beautifully without any animal products, making this a genuinely satisfying plant-based version of a classic. The whole recipe relies on straightforward ingredients like flour, salt, pepper, and a neutral oil such as canola or sunflower, so there's no need to scan labels for hidden nut-derived oils or worry about cross-contact from hazelnut-based products. Cooking them in batches and letting the oil get properly shimmery before each round ensures every pancake comes out with that irresistible crunch rather than turning soft and greasy. Finish them with a dollop of vegan sour cream and a scatter of fresh chives for a little brightness, or just eat them straight off the rack — they honestly don't need much. Whether you're serving these as a side or the main event, they're the kind of recipe you'll come back to again and again.
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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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