Macadamia 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 this completely plant-based without any compromise in texture or flavor. Wringing the grated potato and onion as dry as possible is the real secret to that satisfying crunch, so don't skip that step. The batter comes together with just flour, salt, pepper, and a neutral oil like canola or sunflower, meaning every ingredient is straightforward and easy to source. There's no need to scan labels for hidden nut-based oils or worry about cross-contact from specialty ingredients — this recipe keeps things refreshingly simple. Serve them hot off the skillet with vegan sour cream and fresh chives for a finish that feels a little fancy with almost no extra effort. Whether you're making these for brunch or a cozy weeknight side, they're the kind of recipe you'll come back to again and again.
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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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