Easy Potato Pancakes (Vegan & Gluten Free!)

GFGluten Free

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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, weΒ only ate them while visiting family up North in Massachusetts. I remember waking up early to peel and grate potatoes for what seemed likeΒ 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!

Vegan Potato Pancakes Gluten Free From My Bowl Cashew Sour Cream

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.

Vegan Potato Pancakes Gluten Free From My Bowl Cashew Sour Cream

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.

Vegan Potato Pancakes Gluten Free From My Bowl Cashew Sour Cream

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 πŸ˜‰
  • 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! πŸ™‚

Vegan Potato Pancakes Gluten Free From My Bowl Cashew Sour Cream


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



For the Potato Pancakes:

  • 2 tbsp Ground Flax + 5 tbsp Water
  • 35 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


For the Potato Pancakes:

  1. First, prepare your Flax “eggs” by mixing 2 tbsp of Ground Flax with Water in a small bowl. Set Aside.
  2. 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.
  3. In the meantime, finely chop the Green Onions. Separate the whiter “onion” portion from the thinner, more flimsy green portions.
  4. 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.
  5. 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.
  6. Repeat with the remaining batter, cooking multiple pancakes at one time if your pan allows for it. 
  7. 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:

  1. 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. 
  2. Drizzle over pancakes, and store any leftovers in the fridge for up to 5 days.


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.

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Still looking for more Brunch Ideas? Check out this video where I not only make these Potato Pancakes, but whip up some Cinnamon Roll Pancakes as well!

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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    1. 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!

  1. Just made these for breakfast (used chickpea flour) + fresh salsa. So good! Thanks πŸ™‚

  2. 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)

  3. 5 stars
    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! πŸ™‚

  4. 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!

  5. 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!