You may not know this, but I’m actually part German. My mother was born and raised in Fulda, Germany. Obviously I did not ever experience that culture. I’ve lived in Texas the vast majority of my life, up until this point. With the bulk of my roots being European-based, I have a very large space in my heart, and stomach, for potatoes. I grew up eating a potato-based German soup my mother would make for dinner on special occasions. And more pierogi than I could even begin to count. Potatoes are a huge part of my diet and lifestyle. Total comfort food and talk about cheap. It doesn’t get cheaper than potatoes and rice. Carbs are my best friend.
I picked everything up at my local Kroger grocery store for less than $10. If you haven’t noticed, I adore the Simple Truth brand. It’s usually on sale and at that it’s generally cheaper overall. I swear by their products and hope you have a local Kroger or Fred Meyers nearby that you can shop at to save money when making this tasty recipe.
Today I thought it would be fun to share a recipe for my beloved potato pancakes. Traditionally served with applesauce for devouring, if you’re German. However I’m sharing these with more of an Irish twist. Since St. Patrick’s day is near approaching. I happen to be part Irish as well, thanks to recent DNA testing! Much of my family originated in North & West Europe. So whether you’re German or Irish, you can get down with a plate of potato pancakes and decide how you would like to top them to best fit your tastebuds.
The tofu sour cream I’ve included was actually a recipe I shared earlier this week. You can find it here. I recommend making this a day before. However the day of is perfectly fine. The flavor will deepen overnight. It’s also infinitely cheaper than my cashew-based sour cream recipe and lower in fat. Both taste incredible, feel free to use whichever recipe accommodates you best. I know many of my readers are either a combination of soy intolerant or allergic to nuts. Hopefully having these two options will give you something to work with. You could also give this a try using hemp and sunflower seeds if you’re trying to omit both soy and nuts.
I go back and fourth with eating these potato pancakes with applesauce or tofu sour cream. I personally love them both, lately I lean towards salty though. Let me know what you end up using! If you give these a try I would love to see a photo. You can share it on Instagram and tag me @PlantPhilosophy using the hashtag #PlantPhilosophy so I don’t miss your post. It makes my day seeing all of your beautiful recreations!
HAPPY ST. PATRICK’S DAY!!!
GF Vegan Potato Pancakes (Oil-Free)
Yield 5 servings
Recipe veganized from Christine Gallary
- 4 large Yukon Potatoes, 2 pounds
- 3/4 cup Soy Milk, unsweetened
- 1 tbsp Apple Cider Vinegar
- 1 1/4 tsp Pink Salt
- 1 Flax Egg, (1 tbsp Flax Meal + 3 tbsp Water)
- 1/3 cup White Rice Flour
- 1 tsp Baking Soda
- 1/4 tsp Black Pepper
- 2 tbsp Applesauce, butter substitute
- Tofu Sour Cream, to top (recipe here)
- Chives, to garnish
- Heat the oven to 200°F.
- Chop half of the potatoes into large dice, place in a medium saucepan, salt generously and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce the heat to low and simmer the potatoes uncovered until fork tender, about 8 minutes.
- While those are cooking, grate the remaining potatoes on the large holes of a box grater. Toss with a pinch of salt and place in a fine mesh strainer or cheesecloth and set aside over a medium bowl.
- When the boiled potatoes are tender, drain them, return them to the pot, add 1/4 cup of the soy milk, and mash until the potatoes are smooth. Mix the remaining soy milk with 1 tbsp apple cider vinegar to curdle.
- With a plastic spatula, press the grated potatoes against the sides and bottom of the strainer to remove any liquid. Alternatively, you can twist and squeeze the grated potatoes in cheese cloth. Add the grated potatoes to the mashed potatoes, along with: the flax egg, remaining 1/2 cup soy milk + 1 tbsp vinegar, rice flour, applesauce, baking soda, black pepper and 1/2-1 teaspoon of salt. Stir everything together until evenly incorporated.
- Heat a large nonstick frying pan or griddle over medium low heat. Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: If the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot.
- Once the pan is ready, add enough vegan butter or oil to lightly coat the bottom when melted. If using a non-stick pan, skip this step. Use a 1 inch scoop of the batter and add it into the pan, spreading each to about 1/4 inch thick. Cook until the pancake bottoms are golden brown, about 3-4 minutes.
- Flip and cook the other side until golden brown, about 3-4 minutes more.
- Place on a baking sheet and set in the oven to keep warm. Repeat with the remaining batter.
- Serve warm with a dollop of tofu sour cream and sprinkle of fresh chives or diced green onions.
Want to skip pan-frying altogether? Line a baking sheet with parchment paper and scoop batter onto it. Keeping them about 2-3 inches apart. Flatten gently with a fork or spatula. Bake at 425 degrees F. for 20-24 minutes. Flipping halfway through.
Courses Appetizer, Brunch
Serving Size 4 small pancakes
Amount Per Serving
% Daily Value
Total Fat 1 g
Sodium 789 mg
Total Carbohydrates 56 g
Dietary Fiber 5 g
Sugars 3 g
Protein 6 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
PIN IT FOR LATER!
This is a sponsored conversation written by me on behalf of Kroger/Fred Meyer. The opinions and text are all mine.