Rice 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 pantry staples. Grated russet potatoes and onion form the base, bound together with a simple flax egg and a little all-purpose flour — no eggs, no dairy, and absolutely no rice in sight. The trick to getting that deep golden crust is wringing every last drop of moisture out of the potato mixture before it hits the pan, so don't skip that step. Once the oil is shimmering and hot, each pancake cooks up with crispy, lacy edges and a tender center that's genuinely hard to resist. A dollop of vegan sour cream and a scatter of fresh chives on top takes them from simple side dish to something you'd happily serve at a weekend brunch. They're naturally free from grains like rice without any awkward substitutions — just straightforward ingredients doing exactly what they're supposed to do.
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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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