Pregnancy Friendly Simple Vegan Potato Pancakes
Crispy on the outside, tender in the middle, these golden potato pancakes are the kind of comfort food that hits every time. A simple flax egg — just ground flaxseed stirred into water until it gels — does all the binding work here, keeping the recipe completely egg-free without sacrificing structure or 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. During pregnancy, keeping tabs on what goes into your food matters more than ever, and this short, straightforward ingredient list makes that genuinely easy. Russet potatoes bring a good dose of potassium and complex carbs, while canola or sunflower oil keeps things light. Finished with cool vegan sour cream and fresh chives, they're just as welcome as a snack as they are alongside a full meal. Simple, satisfying, and completely made from scratch — exactly the kind of recipe worth having on repeat.
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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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