Walnut 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 into water until it thickens — does all the binding work here, making eggs completely unnecessary without any compromise in 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. The ingredient list is refreshingly short: russet potatoes, onion, flour, salt, pepper, and a neutral oil like canola or sunflower are all you need to get to the good part. There's no need to scan labels for hidden nut-based ingredients — every component in this recipe is straightforward and easy to verify. 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 pan. Either way, they're the kind of weeknight (or weekend brunch) win you'll come back to again and again.
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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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