Lactose Free Simple Vegan Potato Pancakes
Crispy on the outside, tender in the middle, and completely free of any dairy, these golden potato pancakes are the kind of comfort food that disappears fast off the plate. The secret to getting that satisfying crunch is wringing every last drop of moisture out of the grated potato and onion before the batter ever hits the pan — skip that step and you'll end up with steam instead of sizzle. A flaxseed gel stands in beautifully for egg, binding the shredded potato and flour together without any animal products at all. Cooking in batches in shimmering hot oil means each pancake gets that deep, even browning on both sides that makes them genuinely irresistible. Serve them straight off the rack while they're still crackling, topped with vegan sour cream and fresh chives for a little cool, herby contrast. They work just as well as a hearty side dish as they do the star of a casual 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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