Vegan Potato Pancakes Recipe
User Reviews
5
Vegan Potato Pancakes Recipe
Description
The Vegan Potato Pancakes Recipe uses chopped russet potatoes blended briefly with leeks and water to create a slurry with small bits intact, preserving texture in the final pancakes. This slurry is combined with flour, salt, black pepper, finely chopped red bell pepper, and fresh parsley to form a batter thick enough to hold shape during frying.
Cooking in a hot, lightly oiled skillet, each ladle of batter crisps into pancakes with golden edges and a firm surface. The quick flip after initial crisping ensures an even, cooked-through interior while retaining a slight chew from the potato pieces. From the ingredients, the pancakes offer mild, herbaceous flavors with gentle heat and crunch from the pepper.
These pancakes are well-suited for serving fresh and warm, providing a satisfying vegan alternative to traditional potato pancakes. Their soft crumb and flavorful seasoning complement a range of accompaniments, such as vegan sour cream or applesauce.
Blending the potatoes only briefly is important to maintain some texture, and ensuring the skillet is hot before frying helps create the right crust. Gluten-free flour can replace all-purpose flour if needed.
Ingredients
- 1 cup russet potato chopped (skins on
- 1 cup leek chopped (or onion
- ½ cup of water
- 1 cup all-purpose flour gluten-free or wheat work
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 small red bell pepper finely chopped
- 2 Tablespoons parsley chopped, fresh
Instructions
- For pancakes, combine potato, leek, and water in a blender. Blend for a few seconds to turn into a slurry, you don't want it completely creamy, a few small bits are good.
- Combine flour, salt, black pepper, bell pepper, and parsley in a medium mixing bowl and stir. Add potato slurry and stir well until combined. You will have a batter.
- Heat a skillet over medium heat. Use a nonstick skillet, or use 1 teaspoon of medium heat oil to coat pan. Add a ladle of batter at a time to the hot pan and cook until edges begin to dry out a bit and it starts to crisp on bottom, usually 1 to 2 minutes. Flip over and cook on the other side, 2-3 minutes until browning and cooked through. Taste test for doneness. Transfer to a plate to keep warm and cook remaining pancakes. Warm them up in a toater oven if some of them get cold wile you are cooking them.
Notes
- Avoid over-blending the potatoes to keep some texture in the batter for better pancake consistency.
- Preheat the skillet thoroughly before adding batter to ensure crispy edges.
- For a gluten-free version, substitute the all-purpose flour with your preferred 1-to-1 gluten-free flour blend.
- Serve pancakes immediately while hot for best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-7 pancakes
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Calories | 109kcal | 5% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.02g | 0% |
| Sodium | 394mg | 16% |
| Potassium | 189mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 747IU | 15% |
| Vitamin C | 21mg | 23% |
| Calcium | 19mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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