Pistachio 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 simple flax egg — just ground flaxseed stirred with water until it gels — does all the binding work here, keeping the recipe completely plant-based without any compromise on texture. Wringing the grated potato and onion as dry as possible is the real secret to that satisfying crunch, so don't skip that step. The whole thing comes together with pantry staples like flour, salt, pepper, and a neutral oil, meaning there's nothing obscure or hard to track down. For anyone navigating nut allergies or avoiding tree nuts, this recipe is naturally free of any such concerns — just straightforward, wholesome ingredients from start to finish. Finish them with a dollop of vegan sour cream and a handful of fresh chives for a little brightness, 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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