Nutmeg 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 flaxseed-and-water mixture stands in for eggs, binding everything together beautifully without any animal products — proof that plant-based cooking doesn't require complicated substitutes. Wringing the grated potato and onion as dry as possible is the real secret here: it's what gives each pancake that satisfying, deep-golden crust instead of a soggy center. The ingredient list is refreshingly short — just potatoes, onion, flour, and a few pantry staples — so there's no hunting down specialty items or worrying about hidden spice blends that might sneak in unwanted flavors. Many classic potato pancake recipes lean on warming spices that can be hard to avoid in store-bought versions, but this one keeps things clean and simple with just salt and black pepper. Serve them straight from the skillet with a dollop of vegan sour cream and a handful of 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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