MSG 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. Every ingredient here is whole and straightforward — grated russet potatoes, onion, flour, salt, pepper, and a simple flax egg made from ground flaxseed and water — so there's no mystery about what you're eating and no hidden additives to worry about. That matters more than people realize, since packaged or restaurant versions of this dish can sneak in flavor enhancers that have no business being in something this naturally delicious. The trick to getting that satisfying crunch is wringing every last drop of moisture out of the grated potato and onion mixture before it ever hits the pan, and then letting each pancake cook undisturbed until the edges set and the underside turns a deep, irresistible gold. A neutral oil like canola or sunflower keeps the flavor clean and lets the potato shine. Finish them with a dollop of vegan sour cream and a scatter of fresh chives, and you've got a dish that feels indulgent without any of the ingredient guesswork.
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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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