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These Vegan Potato Pancakes are perfect for a savory Breakfast or Dinner! They’re perfect with some Cashew “Sour Cream” and a sprinkle of Green Onion.
Potato Pancakes always remind me of vacations. As a child, we only ate them while visiting family up North in Massachusetts. I remember waking up early to peel and grate potatoes for what seemed like forever with my Aunt. My hands and arms would always be tired, but that savory stack of crunchy, crispy, starchy goodness was totally worth it.
While the savory pancakes of my childhood were not Vegan, I’m happy to say I’ve found a way to make them so. Also, you can’t even tell the difference!
I always loved to top my Potato Pancakes with a hearty dollop of Sour Cream, so I’ve created a Vegan version of that too. All you need are some Cashews, Nutritional Yeast, some Spices, and the secret ingredient – Dill Pickle Juice! It sounds strange, but trust me – it somehow works.
As a bonus, I have even more good news for you. This recipe is a collaboration with my friends Jasmine and Chris of Sweet Simple Vegan. That means you get not one, but TWO savory Brunch Recipes! Head on over to their site to see this beautiful Braided Breakfast Calzone after you’re finished with this post.
A Few Final Thoughts:
- Just an FYI – your Potatoes may turn an odd grey or pink color after you grate them, but that’s ok. If you’d like you can sprinkle some Vitamin C Powder to counteract this, but I never bother. Luckily this disappears when you bake them, so I avoid the extra step 😉
- This recipe will serve two people comfortably, but I would recommend doubling it if you’d like leftovers – these reheat well and last several days in the fridge.
- I made these Potato Pancakes Gluten-Free by using an GF All-Purpose flour blend, but you could use regular flour as well. Alternatively, you could also use Brown Rice Flour, or another GF flour of your choice!
Finally, if you make this recipe and share a photo on Instagram, be sure to tag me @frommybowl + #frommybowl so I can see your recreation! 🙂
Vegan Potato Pancakes
These Vegan Potato Pancakes are perfect for a savory Breakfast or Dinner! They’re perfect with some Cashew “Sour Cream” and a sprinkle of Green Onion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 People 1x
Ingredients
For the Potato Pancakes:
- 2 tbsp Ground Flax + 5 tbsp Water
- 3–5 Russet Potatoes (depending on size)
- 2 Green Onions
- 2 tbsp All-Purpose Flour of Choice (I used a GF blend)
- 1 tbsp Nutritional Yeast
- 1/2 tsp Salt
For the Cashew “Sour Cream” Spread:
- 1/2 cup Cashews, soaked
- 1 tbsp Nutritional Yeast
- 2 tbsp Dill Pickle Juice
- 1/2 tsp Onion Powder
- 1/4 tsp Garlic Powder
- 1/2 tsp Salt
- 1/4 cup Filtered Water
Instructions
For the Potato Pancakes:
- First, prepare your Flax “eggs” by mixing 2 tbsp of Ground Flax with Water in a small bowl. Set Aside.
- Second, rinse and Peel your Potatoes, then grate them using either a hand grater or in your food processor, if you have one. Squeeze the liquid out of your shredded potatoes, then place them in a colander or strainer and let drain for a few minutes.
- In the meantime, finely chop the Green Onions. Separate the whiter “onion” portion from the thinner, more flimsy green portions.
- In a large bowl, add the white portion of the Green Onions, Flax Eggs, Nutritional Yeast, Salt, and Flour. Stir well, then fold in the grated and drained Potatoes. Mix until everything is well incorporated.
- Heat a nonstick pan or griddle to medium-low. Add 1/2 cup of the batter to the pan and spread it out a bit using a spatula, so the Potato Pancake is about 1/2″ thick. Let cook on this side for 5 minutes, then flip and cook for an additional 3-5 minutes.
- Repeat with the remaining batter, cooking multiple pancakes at one time if your pan allows for it.
- Serve with a drizzle of Cashew Sour Cream, the green portions of the chopped Green Onion, and Fresh Tomatoes or Ketchup. Store any leftovers in the fridge for up to 5 days.
For the Cashew Sour Cream:
- Drain the soaked cashews, then add them to a high speed blender with all of the remaining ingredients. Blend for 45 – 60 seconds, or until smooth.
- Drizzle over pancakes, and store any leftovers in the fridge for up to 5 days.
Notes
Ground Flax may be substituted for Ground Chia Seeds.
You may use any flour you’d like to help bind the pancakes, but I would not recommend Oat Flour, as it is naturally sweet and will not work as well as other finer flours.
If you want to save the recipe for these Potato Pancakes for later, Pin them using this image:
How long should the cashews soak for before draining?
You can soak them in hot water for about 30 minutes, add the cashews to boiling water and continue to boil for about 15 minutes, or cold soak them overnight!
Hey Caitlin, can you use gold potatoes for these? or are they too soft?
I think they might be a little soft – best to stick with Russet here!
Just made these for breakfast (used chickpea flour) + fresh salsa. So good! Thanks 🙂
★★★★★
fantastic!
Great recipe, though I have to say if you want it to be fully gluten free don’t use nutritional yeast. The ones I have found in store have gluten in them, so if that is the case with yours don’t use it (at least if you’re making it gluten free for someone who has a strong sensitivity or allergy towards it)
Thank you for letting me know about that – I had no idea!
Just had these for breakfast and they were amazinggg. Sadly, I don’t have any pictures because I kept eating the pancakes as i was cooking LOL. The burnt bits left in the pan from my numerous flipping failures were actually the best part! Thanks for the awesome recipe! 🙂
★★★★★
Oh my god I just did the first batch of these and they ARE SOOOO GOOD! I’ve been wanting to make these for a while and my potatoes had a bit of mold on them today so I’m glad I had a recipe lined up!
Yes! Glad you liked them, Grace!
This looks like a really nice recipe! Have you ever tried oat flour with this recipe? I think the binding should still work, but the texture might be different!
Hi Cassie, I answered this in the recipe notes!
I’ve tried this recipe today and it was delicious! Thank you!
★★★★★
Yay! Glad you enjoyed 🙂
Can I substitute potatoes with sweet ones? 🙂
Yes you can!
I make this recioe with one bag of Simply Shredded hash browns. Fast and perfect every time!