Legume Free Simple Vegan Potato Pancakes
Crispy on the outside, tender in the middle, these golden potato pancakes are pure comfort food that happen to be completely plant-based and free from any legume ingredients. 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 this step and you'll get steam instead of sizzle. A flax egg made from ground flaxseed and water does the binding work here, replacing a traditional egg with something that's already sitting in your pantry. All-purpose flour, salt, pepper, and a neutral oil round out the ingredient list, keeping things refreshingly simple without any hidden bean-based fillers or additives that can sneak into store-bought versions. Cooking them in batches in a hot skillet means each pancake gets that deep, even golden crust on both sides before the center cooks through. Serve them straight off the rack with vegan sour cream and fresh chives for a finish that feels a little fancy with almost zero extra effort.
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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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