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Homemade Vegan Potato Pancakes

This easy vegan potato pancake recipe is made with simple ingredients in just 45 minutes.

Prep Time
20 mins
Cook Time
20 mins
Total Time
44 mins
Servings: 12 Pancakes
Calories: 262 kcal
Course: Main Course , Breakfast
Cuisine: American

Ingredients

  • 3 Russet potatoes
  • 1 egg replacer
  • ⅓ Cup almond flour
  • ¼ teaspoon smoked paprika
  • 1 teaspoon sea salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon celery seed
  • ¼ teaspoon corn starch
  • ½ onion
  • 2 Cups vegetable oil

Instructions

    Cup of Yum
  1. Grate the Onions on a box grater.
  2. Shred the potatoes in your food processor with the shredding attachment.
  3. Place the potatoes in a bowl of ice water and allow them to soak for ten minutes.
  4. Remove the potatoes and wring dry in a clean towel.
  5. Combine all the ingredients together and form the pancakes.
  6. Heat vegetable oil in a large cast iron skillet (or comparable pan) on medium high heat.
  7. When the oil is hot, test it with a small piece of potato. If it sizzles, the oil is hot enough, carefully add the pancakes one at a time to the pan.
  8. Fry the pancakes for two minutes per side.
  9. Set the pancakes aside on a paper towel lined plate.
TO OVEN FRY THE PANCAKES
    Cup of Yum
  1. preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
  2. Put the pancakes on the baking sheet and bake for approximately 12 minutes per side, or until they're crispy and golden on the outside. 

Notes

  • One serving equals 3 potato pancakes.
  • More than likely there's too much flour in the batter or you used to much egg replacer. Too much of either one of those ingredients will make the potato pancakes dense.
  • Potatoes will oxidize once they're peeled. It's important to cook peeled potatoes as soon as possible.
  • They're good with apple sauce, sauerkraut (German potato pancakes), horseradish, sour cream, or maple syrup.
  • Store covered in the refrigerator for up to 3 days. Crisp up in a skillet. Freeze in a freezer safe container for up to 2 months.
  • Nutrition Disclaimer

Nutrition Information

Serving 100g Calories 262kcal (13%) Carbohydrates 11g (4%) Protein 2g (4%) Fat 2g (3%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Cholesterol 1mg (0%) Sodium 197mg (8%) Potassium 231mg (7%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 22IU (0%) Vitamin C 3mg (3%) Calcium 16mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Pancakes

Amount Per Serving

Calories 262

% Daily Value*

Serving 100g
Calories 262kcal 13%
Carbohydrates 11g 4%
Protein 2g 4%
Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Cholesterol 1mg 0%
Sodium 197mg 8%
Potassium 231mg 5%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 22IU 0%
Vitamin C 3mg 3%
Calcium 16mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.