Tree Nut 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 that a traditional egg would, making this completely plant-based without any complicated swaps. Wringing the grated potato and onion as dry as possible is the real secret to that deep, satisfying crunch you get from a properly hot skillet. Every ingredient here is straightforward pantry staple territory: russet potatoes, onion, flour, and a neutral oil like canola or sunflower that keeps the flavor clean and lets the potato shine. For anyone navigating tree nut allergies, this recipe is naturally free of nuts at every step — no almond flour, no cashew cream, nothing to second-guess. Finish them with a dollop of vegan sour cream and a scatter of fresh chives for a little brightness, or keep it simple and eat them straight from the rack. Either way, these are the kind of pancakes that make a weeknight feel like something worth sitting down for.
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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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