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A blue plate with potato pancakes and apple sauce.

Homemade Vegan Potato Pancakes

This easy vegan potato pancake recipe is made with simple ingredients in just 45 minutes.
5 from 2 votes
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Course: Breakfast, Entree
Cuisine: American
Diet: Vegan
Prep Time: 20 minutes
Cook Time: 24 minutes
Total Time: 44 minutes
Servings: 12 Pancakes
Calories: 262kcal
Author: Linda & Alex
Cost: $5


  • 1 hand grater or food proccesor
  • 1 cheesecloth or towel
  • 1 heavy skillet
  • 1 stove


  • 3 Russet Potatoes
  • 1 Egg Replacer
  • 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


  • Grate the Onions on a box grater.
  • Shred the potatoes in your food processor with the shredding attachment.
  • Place the potatoes in a bowl of ice water and allow them to soak for ten minutes.
  • Remove the potatoes and wring dry in a clean towel.
  • Combine all the ingredients together and form the pancakes.
  • Heat vegetable oil in a large cast iron skillet (or comparable pan) on medium high heat.
  • 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.
  • Fry the pancakes for two minutes per side.
  • Set the pancakes aside on a paper towel lined plate.


  • preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
  • 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. 


One serving equals 3 potato pancakes.
Why are my potato pancakes rubbery?
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.
Why did my pancakes turn grey?
Potatoes will oxidize once they're peeled. It's important to cook peeled potatoes as soon as possible.
What should I serve with potato pancakes?
They're good with apple sauce, sauerkraut (German potato pancakes), horseradish, sour cream, or maple syrup.
Store and Freeze
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


Serving: 100g | Calories: 262kcal | Carbohydrates: 11g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 197mg | Potassium: 231mg | Fiber: 1g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg
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