Lupin 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, making the whole recipe completely plant-based without any unusual or hard-to-source ingredients. Russet potatoes and yellow onion get grated and thoroughly wrung out, which is the real secret to that satisfying crunch when they hit the hot oil. All-purpose flour keeps things together, and the ingredient list stays refreshingly short and straightforward — no specialty flours or additives that might sneak in unwanted legume derivatives. Cooking them in batches in a shimmering-hot skillet gives each pancake those deeply golden edges that make them impossible to resist. Finish with a dollop of vegan sour cream and a scatter of fresh chives, and you've got a dish that works as a hearty side or a satisfying main all on its own.
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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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