Yeast Free Simple Vegan Potato Pancakes
Crispy on the outside, tender in the middle, and completely plant-based, these golden potato pancakes are the kind of comfort food that feels indulgent without any fuss. A simple flax egg — just ground flaxseed stirred into water until it gels — does all the binding work that a traditional egg would, making this totally animal-free without sacrificing structure or texture. Because the recipe relies on whole, straightforward ingredients like russet potatoes, onion, flour, and oil, there's nothing to second-guess for anyone avoiding yeast or yeast-derived additives. The key move here is wringing every last drop of moisture out of the grated potato and onion mixture — that step is what gives you that deeply golden, crisp crust instead of a soggy, steamed result. Cooking in batches and letting the oil get properly hot before each one ensures every pancake comes out with those irresistible lacy edges. Finish them with a dollop of vegan sour cream and a scatter of fresh chives, and you've got a dish that works just as well for a lazy weekend brunch as it does for a quick weeknight side.
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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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