Pecan 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. The whole recipe is built from simple pantry staples — russet potatoes, onion, flour, and a flax egg made from ground flaxseed and water — so there's no need to scan labels for hidden tree nuts or worry about cross-contact from specialty ingredients. The flax egg is the quiet hero here, binding everything together just as well as a conventional egg would, and you'd never know the difference once these hit the hot skillet. Wringing the grated potato and onion completely dry is the real trick to getting that irresistible deep golden crust, so don't skip that step. 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 handful of fresh chives, and you've got a dish that works as a hearty side, a light main, or an impressive brunch centerpiece.
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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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