Turmeric Free Simple Vegan Potato Pancakes
Golden, crispy-edged potato pancakes are one of those deeply satisfying comfort foods that feel like a treat no matter when you make them. These come together with just a handful of pantry staples — russet potatoes, onion, flour, and a simple flaxseed-and-water mixture that binds everything together without any eggs. Squeezing the grated potato and onion as dry as possible is the real secret here: it's what gives each pancake that irresistible shatter on the outside while staying tender in the middle. The whole recipe is naturally free from turmeric and any of the warm spice blends that can sneak into store-bought or restaurant versions, so you get clean, straightforward flavor you can fully trust. A neutral oil like canola or sunflower keeps the taste pure and lets the potato shine. Finish them with a dollop of vegan sour cream and a scatter of fresh chives, and you've got something that feels genuinely special with almost no effort.
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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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