Oats 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 humble 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 dairy, no animal products, and absolutely no oats or oat-derived ingredients anywhere in the mix. Wringing out as much moisture as possible from the potato and onion mixture is the real secret here, giving you that satisfying shatter-crisp exterior once the pancakes hit the hot oil. All-purpose flour does the heavy lifting as a binder, keeping things tight and golden without relying on oat flour or oat-based thickeners that can sneak into similar recipes. A screaming-hot skillet and a little patience — letting each pancake cook undisturbed until deeply golden — means you get that irresistible crust on both sides every single time. Finish them with a dollop of vegan sour cream and a scatter of fresh chives, and you have a dish that feels far more special than the ingredient list suggests.
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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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