Vegan Potato Pancakes
With just 5 ingredients plus a few simple spices, I love making these easy vegan potato pancakes. They turn out golden brown with crispy edges and creamy centers every time. My family adores them, and I can usually have them ready to eat in just 20 minutes. They're completely dairy-free, vegan, and gluten-free, making them a simple option for breakfast or a snack.
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
- My #1 Secret Tip for this recipe is to squeeze out as much water as I can from the potatoes before mixing the batter. When the potatoes are dry, they crisp up great in the pan and cook evenly every time.
- Use the right oil: I fry the latkes in a neutral oil with a high smoke point for the best crisp. Olive oil works too, as long as I keep the heat moderate.
- Heat the skillet well: I wait until the skillet is hot before adding the latkes. They should sizzle as soon as they touch the pan.
- Flatten the latkes: I press each latke gently with my spatula. This helps the center cook evenly.
- Make batter fresh: I do not make the batter ahead of time since it turns brown in the fridge. It only takes a few minutes to mix, so I prep it right before cooking.
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