Sesame Free Simple Vegan Potato Pancakes
Crispy on the outside, tender in the middle, these golden potato pancakes are pure comfort food that happen to be completely plant-based. A simple flax egg — just ground flaxseed stirred into water until it gels — does all the binding work that a traditional egg would, no animal products required. The key to that satisfying crunch is wringing every last drop of moisture out of the grated potato and onion before the batter ever hits the pan, so you get a deep, even sear rather than a soggy steam. Canola or sunflower oil keeps things light and completely free of sesame, which can sneak into store-bought versions or restaurant-style latkes through shared fryers or seasoning blends. Everything here is straightforward pantry staples — russet potatoes, onion, flour, salt, and pepper — so there's no label-reading anxiety involved. Serve them hot off the skillet with a dollop of vegan sour cream and a scatter of fresh chives for a finish that feels far fancier than the effort required.
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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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