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Vegan Potato Pancakes

What you need: 

2 egg replacers (I use 4 tablespoons water + 2 tablespoons olive oil + 4 teaspoons baking powder)
2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
4 potatoes, peeled and shredded
3 teaspoons onion powder or 1/2 onion, diced
1/4 cup olive oil

What you do: 

1. Mix together the2 tablespoons olive oil, 4 teaspoons baking powder and 4 tablespoons water in a bowl for egg replacer. Whisk it together. This makes about two "eggs".
2. Now in a large bowl, beat together the "eggs", flour, baking powder salt, and pepper. Put the potato shreds into the bowl along with your diced onion or onion powder. Mix.
3. Heat oil in a large skillet at medium heat. Drop heaping spoonfuls of the potato mixture into the skillet. Press the batter with a spatula to flatten it. Cook a few minutes on each side, until browned and crispy.
Yay! You're done! These are good along side a nice glass of apple juice.
Source of recipe: I veganized a potato pancake recipe:

Preparation Time: 
7-10 minutes, Cooking time: 6 minutes
Cooking Time: 
6 minutes


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My DH really likes these!  I make them when I'm already using the oven for something else and can't make potatoes in there.  I used flax as well as the egg sub.  For the two of us, I usually quarter the recipe (only one potato) because then I can fit them all in the frying pan in one shot.  This makes four cute little pancakes, which is nice if we already have another side dish.


These were so GOOD!!!!
It was like a mix between tator tots, hash browns and a pancake all in one. I didn't use as much onion powder as it said seeing as i don't really like onion but i followed the recipe perfectly and it was so tasty and delicious. This is definitely a new breakfast favorite<3


These were good, I used flax eggs for the substitute. I'm going to add bell pepper and some seasoning next time.


Just had these for dinner and followed the recipe exactly, and they turned out fantastic. Thee only thing I recommend is that you squeeze as much water out of the potatoes as you possibly can. And make sure you fry these as soon as possible. For if they sit any length of time they will let more water go and bit a bot soggy.

The taste however was incredible.


These were fantastic!!!  I made these for my jewish mother, who has been making latkes ever since I was a child.  Instead of flour, I used matzoh meal.  Other than that, I followed the recipe exactly.  She said these were better than any potato pancakes she has EVER made. 

They were crispy and crunchy on the outside, with a moist and delicious center that was just perfect.  We had apple sauce and sour cream (tofutti) on the side. 

So good I am making them again tonight!


These werent that great :/ but still edible if I put ketchup on top. I followed the recipe exactly but the whole mixture turned out too watery and when I put it in the skillet made oil splatter all over the stovetop >:/. Also even though I waited until they were dark brown and flatted them out the center just didnt cook.


This was pretty good.  If you don't add the flour, I think it would just basically be hash browns.  I added a little too much salt, careful with the salt, it is easy to add too much.  I also left the skin on the potatos when I grated them.  I like potato skin.  And I think I used too much baking powder.  I dont measure too well.  Next time I think I will use ground flax seeds as an egg replacer.  But I recommend this, it is good, and filling.  I had mine covered with ketchup.

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