Honey 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 with water until it gels — does all the binding work here, keeping everything completely free of animal products and any sweeteners. Wringing the grated potato and onion as dry as possible is the real secret to that deep, shatteringly crisp crust you want, so don't skip that step. The batter comes together with just flour, salt, pepper, and onion, meaning there's nothing hidden or unexpected in the ingredient list. Cooked in batches in shimmering neutral oil, each pancake gets a proper golden-brown sear on both sides before hitting the rack. Serve them hot with vegan sour cream and fresh chives for a finishing touch that feels a little fancy without any extra effort. These are the kind of pancakes that work just as well for a lazy weekend brunch as they do alongside a simple weeknight dinner.
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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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