Easy Vegan Potato Pancakes are so easy to make and perfect for using up those leftover mashed potatoes. Crispy on the outside, soft and gooey on the inside, these vegan potato pancakes are sure to be a family favorite.
- Preheat a nonstick frying pan over medium heat.
- Place the leftover mashed potatoes into a large bowl.
- Add the flour, bread crumbs, nutritional yeast, garlic powder, onion powder, and green onions. Mix until the ingredients are well combined and the potato mixture is very smooth. If the dough is too dry add a little non-dairy milk or water for moisture. Taste and season with salt and pepper if needed.
- Scoop out ⅓ cup of potato mixture, roll it into a ball and then flatten it into a disc ¼ – ½” thick. Place the potato pancake into the hot pan and cook for 2-3 minutes until it’s golden brown. Then flip and cook the other side for a couple of minutes or until golden brown as well. If the pancakes are sticking, lightly mist your pan with a small amount of cooking spray. Repeat until all the pancakes are done. If you notice any burnt pieces left behind simply wipe the bottom of the pan with a dry paper towel.
- Once the pancakes are finished transfer them to a plate lined with a paper towel or parchment paper. This will help to absorb any moisture as the pancakes cool and prevent them from becoming soggy while you cook.
If you are not going to be using leftover mashed potatoes, be sure and let them cool in the fridge for a couple of hours so they will set up. The potatoes might be too mushy right off the stove. You would have to use more flour or breadcrumbs. And, that would take away from the flavor.
Use ¼ cup of potato mixture if you want more pancakes. They will be smaller.
Leftover mashed sweet potatoes are an excellent substitute for regular potatoes. A little dash of nutmeg and cinnamon doesn’t hurt.
Feel free to get creative with spices like chili powder, cumin, and paprika.
Use a small amount of cooking spray if you don’t have a decent nonstick frying pan.
You can make this recipe completely gluten-free by using rice flour and gluten-free breadcrumbs.
- Serving Size: 2 pancakes
- Calories: 370
- Sugar: 1.3 g
- Sodium: 111.3 mg
- Fat: 1 g
- Carbohydrates: 73.1 g
- Fiber: 7.7 g
- Protein: 8.3 g
- Cholesterol: 0 mg
Keywords: potato pancakes vegan, vegan potato pancake recipe, baked vegan potato pancakes