Mushroom Free Simple Vegan Potato Pancakes
These crispy potato pancakes are the kind of comfort food that feels indulgent but comes together with a handful of pantry staples. Grated russet potatoes and onion form the base, bound together with a simple flaxseed gel that replaces the egg without any fuss — no animal products, no mystery ingredients. The key move here is wringing every last drop of moisture out of the potato mixture before it hits the pan, which is what gives each pancake those irresistibly crisp, deep golden edges. A hot skillet with shimmering oil does the rest of the work, building a crust that holds up beautifully when you flip. Since every ingredient is straightforward and plant-based, there's zero concern about hidden fungi or cross-contact from processed add-ins — just clean, whole-food cooking from start to finish. Finish them 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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