High Fructose Corn Syrup 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 flax egg — just ground flaxseed stirred into water until it gels — does all the binding work here, keeping the recipe completely plant-based without any animal products or processed additives. Wringing the grated potato and onion bone-dry in a kitchen towel is the real secret to that deep, satisfying crunch you want in every bite. The ingredient list is refreshingly short and straightforward: russet potatoes, onion, flour, salt, pepper, and a neutral oil — nothing processed, nothing sweetened, nothing that raises a red flag for those avoiding added sweeteners like high fructose corn syrup. So many store-bought frozen potato products and even some condiments sneak in unwanted sweeteners, but every component here is whole and easy to verify. Finish them hot off the skillet with a dollop of vegan sour cream and a scatter of fresh chives for a little brightness, and you've got a side dish or snack that feels indulgent without any of the ingredient anxiety.
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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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