Vegan Potato Pancakes
These vegan potato pancakes are crispy on the outside and fluffy on the inside, with a lovely hint of herbs that remind me of cozy kitchen gatherings.
I’ve always loved potato pancakes, especially when my grandma used to make them from scratch.
There’s something so comforting about the aroma of potatoes sizzling in the kitchen.
This recipe is a whole-food, plant-based take that celebrates simplicity and flavor.
It’s perfect for any meal, and I often whip them up for brunch on lazy weekends when I want something hearty yet nourishing.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Russet potatoes work great here for their starchiness, but feel free to experiment with other types like Yukon Golds. If you're gluten-free, you can swap the whole wheat flour for a gluten-free blend or almond flour.
Tips & Notes
- •I love adding a pinch of smoked paprika for a little extra flavor. It gives the pancakes a nice kick!
- •You can prep the mixture ahead of time and store it in the fridge for a day – just give it a good stir before cooking.
Recipe Variations
- •Sometimes I toss in some grated zucchini for added moisture and nutrition.
- •If you’re feeling adventurous, try adding spices like cumin or coriander for an international twist!
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 3 days. Just reheat in the oven or on a skillet to crisp them back up!
Frequently Asked Questions
Can I freeze these pancakes?
Absolutely! I like to freeze them in a single layer on a baking sheet, then transfer to a bag. Just pop them in the toaster when you're ready to enjoy.
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These vegan potato pancakes are crispy on the outside and fluffy on the inside, with a lovely hint of herbs that remind me of cozy kitchen gatherings.
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C). This helps the pancakes get nice and crispy.
- 2
In a small bowl, mix the flaxseed meal with 6 tablespoons of water and let it sit for about 5 minutes to thicken.
- 3
While that’s thickening, grate the peeled potatoes and place them in a large mixing bowl.
- 4
Add the finely chopped onion, minced garlic, nutritional yeast, whole wheat flour, chopped parsley, salt, and black pepper to the bowl with the grated potatoes.
- 5
Once the flax egg is ready, stir it into the potato mixture until everything is well combined.
- 6
Line a baking sheet with parchment paper and lightly grease it with olive oil.
- 7
Using your hands, form the potato mixture into patties and place them on the baking sheet.
- 8
Drizzle a little more olive oil on top of the patties before baking.
- 9
Bake in the preheated oven for about 20 minutes, flipping them halfway through, until they're golden brown and crispy.
- 10
Once they’re done, let them cool for a few minutes. Serve warm with your favorite dipping sauce or topped with avocado!
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