Vegan Potato Pancakes
Did you happen to buy a five or ten pound bag of potatoes, only to make two baked potatoes and call it a day? Don’t throw those potatoes away for fear of the sprouts! Try out this classic recipe that can be adapted to breakfast, lunch, and dinner.
The prep comes together quickly with no downtime, so you don’t have to wait an hour for a giant pot of water to boil. You’ll have a classic flavor and a crispy texture the whole family is sure to love!
Have you ever heard of a potato pancake, latke, or fritter? They each have their own unique origin and technique, but they all create crispy, savory, personal potato patties. These potato pancakes are versatile and can pair with your favorite dish or serve as the base of your main course.
Make it Your Own
The flavor of this recipe is mild and allows you to customize the pancakes to your taste. Sprinkle with flaky salt for a classic potato flavor, top with applesauce or sour cream for more of a latke feel, or lean into the herb flavors by adding extra chives, parsley, or dill to your batter and toppings. If you are serving these alone, you can top with more hearty ingredients like cream cheese and smoked salmon or eggs and salsa.
The size grater you choose will determine the texture of your pancakes. A coarse grater with large holes will yield a chunky, hash brown-like texture whereas a finer grater will make the pancakes more fluffy and creamy.
Cooking times may vary depending on your stove top, so you may want to cook a single tester first to find the best fit for you. Make one pancake, watch for a golden brown crust, then break it apart to make sure the potato on the inside is cooked through. If the outside is crisp but inside is raw, lower the temperature for the next batch. If you have trouble getting a crisp on the outside, you may need a higher temperature or a little extra oil in the pan.
The recipe makes ~16 mini pancakes, depending on the size of your potatoes, but each person will likely eat about two to three, so you can multiply the recipe accordingly.
Vegan Potato Pancakes with Flax
- large frying pan
- 2 large or 4 small Russet Potatoes grated
- ½ Sweet Onion grated
- 1 Flaxseed egg 1 Tablespoon Manitoba Milling Co. Whole-Milled Flaxseed + 3 Tablespoon water
- 3 Tablespoons Manitoba Milling Co. Whole-Milled Flaxseed
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 1 teaspoon Garlic powder
- 1 Tablespoon Chopped Chives
- 2 Tablespoons Vegetable Oil as needed
- Wash, dry, and peel potatoes. Grate potatoes and onion with a box grater. In a clean kitchen towel, gather potatoes and onions and squeeze to drain excess liquid. Transfer to a medium bowl. (Alternatively, place a strainer over a bowl and wring potatoes and onions until no liquid drips from them. Pour off the liquid in the bowl but leave the starchy, beveragey paste that has settled on the bottom. Add the potatoes and onions into this bowl.)
- Add the flaxseed egg, whole-milled flaxseed, baking powder, salt, and pepper to the potato and onion mixture. Fold together until evenly distributed.
- In a large, shallow pan, heat 1 Tablespoon vegetable oil over medium-high heat. Once oil is hot and starts to move around the pan, carefully spoon a heaping tablespoon of potato mixture into the oil and gently press down to form a small pancake shape. Reduce heat to medium.
- Let the pancake cook in the hot oil until golden and crispy on the outside (about 4-5 minutes). Flip and repeat on the other side.
- Once pancakes are done, transfer them to a plate or tray lined with paper towels or napkins to absorb excess oil. Serve hot.