A healthier version of a traditional Polish favorite, these Vegan Latkes or Potato Pancakes are crispy on the outside and soft and creamy on the inside.
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Latkes were around a lot when I was growing up. My mother’s side of the family is Polish, so Polish dishes would occasionally make it onto our table. We would have Pierogis (big raviolis) and mushroom soup at Christmas time, Stuffed Cabbage Rolls when my mom felt like doing something a little grand on a regular day, and Latkes every once in a while. We always ate our Latkes with apple sauce, and they were a big treat every time.
Instead of the traditional big brown guy used for most potato recipes, I chose to use red potatoes. And since most of the nutrition is found in the thin red skin, I left the skins on. Red potatoes are a great source of fiber, vitamin B, iron and potassium.
Full disclosure – I definitely did not go into the kitchen intending to make these vegan. I thought I had one last egg left for this recipe, but when I remembered that I had used it to make breakfast for my daughter, I was immediately glad to be given the push I needed to turn these into a healthier Vegan Potato Pancake. There was a bag of chia seeds hanging out in a cabinet, so I used those to make an egg replacement, and it worked out beautifully! So, while you are pretty much eating a bunch of potatoes as a meal, with these Vegan Potato Pancakes you are basically eating the healthiest potato meal of your life. You’re welcome.
Even if you aren’t vegan, you should definitely add chia seeds to your diet. They may be tiny, but they are among the most nutritious foods on the planet, laden with omega-3 fatty acids, fiber and protein, and they are almost always grown organically.
Look how brown and crispy they are. The inside, in contrast, was perfectly soft and creamy. Just the way you want a potato pancake to be.
The recipe is perfect for two, so give these Vegan Potato Pancakes a try with your honey and then let me know what you think!
Potato pancakes will always cook up crispier in a cast iron pan such as this Pre Seasoned Cast Iron Skillet (12.5 inch) by Utopia Kitchen, but a non-stick pan such as this 12″ Stone Earth Frying Pan by Ozeri, with 100% APEO & PFOA-Free Stone-Derived Non-Stick Coating from Germany will also work perfectly.
This recipe is my own and was originally posted on Yellow Bliss Road. Check out all the other amazing recipes over there!
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