As an Amazon Associate, I earn from qualifying purchases.
Looking for a savory pancake recipe? The Recipe for vegan potato pancakes gives you all the flavor of hash browns but no fuss. Perfect for breakfast or as a base for a delicious lunch or dinner, they’re ready in just 15 minutes!
Who has the time in the morning to deal with freshly prepared vegan rösti? I don’t, that’s why I love this Blender Potato Pancakes recipe.
The combination of potatoes and leeks gives them a similar flavor to hash browns, but they cook much faster. You can even make them for your weekly meal prep and then reheat them when you’re ready to eat them.
Serve them up with your breakfast favorites, but we’re big fans of them with this Tofu Scramble and Tofu Breakfast Burritos.
Why this recipe works
- Simple kitchen utensils. All you need is a simple blender and bowl, and you’re on your way to some quick, hash brown goodness.
- Fast and easy! The recipe cooks quickly, taking about 5-10 minutes from start to finish.
- More than breakfast options! Perfect for a vegan breakfast, but they can also be the basis for other delicious meals.
What’s in this recipe
Made from basically five ingredients! This recipe is so easy to shop for and you may already have most of them on hand.
- Potatoes: Use red potatoes or another all-purpose potato.
- Leek: Their mild onion flavor is the perfect complement to potatoes, but you can also use chopped onions.
- All Purpose Flour: Gives some structure to the pancakes, but you can use gluten-free or whole wheat bread as well.
- Peppers and Parsley: Blended into these no-egg potato pancakes at the end for a bit of color and texture.
variations
- Add other vegetables such as spinach, zucchini, kale or mushrooms.
- Use sweet potatoes instead or use half sweet potatoes and half red potatoes.
- Swap ketchup for your spice of choice.
- Make them sharp. Add some chopped chilies or a dash of hot sauce.
How to make vegan potato pancakes
This super simple recipe is prepared in just a few steps. Here’s an overview, but be sure to check the recipe card for the details before you begin.
- 1) Combine Blend the potatoes, leeks and water in a blender. Mix for a few seconds to turn into a slurry. You don’t want it all creamy as a few small chunks is good.
- 2) Combine Place the flour, salt, black pepper, paprika, and parsley in a medium mixing bowl and stir.
- 3) Add to the potato mixture and stir well until combined and the batter is combined.
- 4) heat a coated pan over medium heat. When hot, add a ladleful of batter to the hot pan and bake until edges begin to dry out and bottom begins to crisp, usually 1 to 2 minutes.
- 5) Flip Place the pancakes on top and fry on the other side for 2-3 minutes until browned and cooked through.
- 6) Transfer Place the cooked pancake on a plate to keep warm while you cook the remaining pancakes.
expert tips
- Don’t mix the potatoes too much. You want the mixture to retain a bit of texture.
- Make sure your pan is hot before adding the pancake mix.
- to make gluten freeswap out the regular flour for your favorite 1-to-1 gluten-free flour mix.
- Serve them fresh while the pancakes are hot!
frequently asked Questions
Yes you can! Boil them and store them in an airtight container after cooling. When they’re ready to eat, heat them wrapped in foil in the oven or alone in the microwave until warmed through. You can even freeze them for up to three months.
It really depends on the texture. Pancakes are made into a batter from mixed potatoes to give the finished pancake a smooth texture. On the other hand, latkes are made from shredded potatoes and have more texture than pancakes.
how to serve
Of course, freshly cooked hearty potato pancakes go perfectly with the old American stand-by ketchup!
Guacamole, avocado sauce, flavorful ketchup, and easy vegan sauce also make great seasonings for potato pancakes.
They’re a great side dish for Vegan Lima Bean Sausage and Eggless Benedict with Hollandaise.
More vegan pancake recipes
Photos by Alfonso Revilla
For pancakes, mix potatoes, leeks and water in a blender. Blend for a few seconds to become a slurry, you don’t want it to be completely creamy, a few small chunks is good.
Combine the flour, salt, black pepper, paprika, and parsley in a medium mixing bowl and stir. Add the mashed potatoes and stir well until well combined. You will have a batter.
Heat a pan over medium heat. Use a nonstick skillet or use 1 teaspoon oil over medium heat to coat pan. Add batter to hot pan, one ladle at a time, and cook until edges begin to dry out and bottom crisps, usually 1 to 2 minutes. Flip and fry on the other side for 2-3 minutes until browned and cooked through. Taste test for doneness. Transfer to a plate to keep warm and cook the remaining pancakes. Reheat them in a toaster if some of them get cold while cooking.
- Don’t mix the potatoes too much. You want the mixture to retain a bit of texture.
- Make sure your pan is hot before adding the pancake mix.
- to make gluten freeswap out the regular flour for your favorite 1-to-1 gluten-free flour mix.
- Serve them fresh while the pancakes are hot!
Calories: 109kcalCarbohydrates: 23GProtein: 3GFat: 0.3GSaturated Fatty Acids: 0.1GPolyunsaturated fat: 0.1GMonounsaturated fatty acids: 0.02GSodium: 394mgPotassium: 189mgFiber: 1GSugar: 1GVitamin A: 747ieVitamin C: 21mgCalcium: 19mgIron: 2mg
Disclaimer: While plantbasedonabudget.com tries to provide accurate nutritional information, please note that these are estimates only. Nutritional information may be affected by product type, brand purchased and in other unpredictable ways. Plantbasedonabudget.com shall not be liable for any loss or damage arising from your reliance on nutritional information. If you need to follow a specific calorie regimen, please consult your doctor first.
Source link