Vegan Potato Pancakes
With just 5 ingredients plus spices, these vegan potato pancakes feature golden brown, crispy edges and creamy centers! They're family friendly, easy to make, and ready-to-eat in just 20 minutes. Dairy-free, vegan, and gluten-free too!
Servings: 6 servings
Calories: 223kcal
Ingredients
- 1 tbsp ground flax seeds
- 4 large potatoes, peeled
- ⅓ cup gluten-free all-purpose flour
- ½ tsp baking powder
- 1 tsp garlic powder
- ½ tsp dried oregano
- ½ tsp salt
- ½ tsp pepper
- ¼ cup olive oil for pan frying
Instructions
- In a small mixing bowl add the ground flaxseeds and 3 tbsp cold water, stir and set aside.
- Grate the potatoes, squeeze out excess water and place into a mixing bowl.
- Add all remaining ingredients including the flax egg, except the oil, in with the grated potato.
- Stir until well combined.
- Add 2 to 3 tablespoons of oil to a large skillet and heat over a medium heat.
- When the oil is hot, scoop out approximately 2 tablespoons of potato mixture and add to the skillet. Using a spatula gently press to flatten.
- Repeat until the skillet has 3-4 potato pancakes. Cook for 3-4 minutes, flip and cook for another 3-4 minutes.
- Remove and drain on kitchen paper.
- Repeat with remaining potato mixture. This mixture will make approximately 12 pancakes.
- Serve the potato pancakes with apple sauce or vegan sour cream.
Notes
- Squeeze out excess water from the potatoes to create the crispiest potato pancakes.
- Adjust seasoning to taste.
- Serve with applesauce and vegan sour cream!
- Store cooked potato pancakes in an airtight container in the fridge for up to 3 days. Reheat them by heating in a non stick skillet for 2-3 minutes each side.
Nutrition
Serving: 2pancakes | Calories: 223kcal | Carbohydrates: 31g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 203mg | Potassium: 651mg | Fiber: 4g | Sugar: 1g