• 4 large russet potatoes, peeled and grated
  • 1 large onion, finely grated
  • 1/4 cup all-purpose flour
  • 2 tablespoons flaxseed meal + 6 tablespoons water (flax eggs, as an egg substitute)
  • 1 teaspoon baking powder
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • Vegetable oil for frying


  1. Prepare Flax Eggs:
    • In a small bowl, mix the flaxseed meal with water and let it sit for about 5 minutes to form a gel-like consistency.
  2. Grate Potatoes and Onion:
    • Using a box grater or a food processor, grate the peeled potatoes and finely grate the onion. Place them in a clean kitchen towel and squeeze out any excess moisture.
  3. Combine Ingredients:
    • In a large bowl, combine the grated potatoes, grated onion, flax eggs, flour, baking powder, salt, and black pepper. Mix well until all ingredients are evenly combined.
  4. Heat Oil:
    • In a large skillet, heat vegetable oil over medium-high heat. You’ll need enough oil to cover the bottom of the skillet.
  5. Form Pancakes:
    • Take a spoonful of the potato mixture and form it into a pancake shape. Gently place it in the hot oil. Flatten slightly with the back of the spoon.
  6. Fry Until Golden Brown:
    • Fry the pancakes for about 3-4 minutes on each side or until they are golden brown and crispy.
  7. Drain Excess Oil:
    • Place the cooked pancakes on a plate lined with paper towels to drain any excess oil.
  8. Serve Warm:
    • Serve the vegan potato pancakes warm with your favorite vegan sour cream, applesauce, or any dipping sauce of your choice.