Easy crispy egg-free potato pancakes. Serve up for a savory brunch or as a delicious breakfast-for-dinner option!

15 mins
20 mins


  • Large bowl
  • Frying pan


  • 2 cups packed Little Potatoes, grated
  • 1/3 cup unbleached all-purpose flour
  • 3 Tbsp sliced green onion
  • 3 Tbsp almond milk (or any other unsweetened nondairy milk)
  • 1 Tbsp cornstarch
  • 1 1/4 tsp salt
  • 1/2 tsp baking powder
  • (To taste) black pepper
  • (For frying) vegetable oil (canola, olive, or coconut all work well)
  • 2 Tbsp fresh dill, chopped
  • 1/4 cup vegan cheese shreds


  • Step 1

    Grate potatoes and squeeze out as much moisture as you can using paper towel.

  • Step 2

    Combine two cups grated potato, flour, green onion, almond milk, cornstarch, salt, baking powder, and black pepper (optional: add dill and vegan cheese.) Mix well to develop the gluten in the flour (which helps with binding).

  • Step 3

    In a frying pan, preheat a generous amount of vegetable oil over medium heat.

  • Step 4

    Spoon 1/4 to 1/3 cup of potato mixture into the pan. Use a spatula or pancake flipper to flatten the patty to about 1/4-inch thick. Fry until golden brown, flip, and fry the other side. Drain excess oil on paper towel if necessary.

  • Step 5

    Serve with your favourite toppings.