Vegan Potato Pancakes Recipe: Gluten-Free Latkes with Chia

Discover our easy-to-make vegan potato pancakes recipe which is low in saturated fat. This delicious treat is also gluten-free and perfect for holidays or anytime you crave something special without compromising your dietary preferences.

Disclaimer: Statements regarding health benefits are not intended to diagnose, treat, cure, or prevent any disease or health condition.

Managing my cholesterol has meant significantly changing my diet, mostly by reducing saturated fats. However, there are certain foods I don’t want to give up. Potato pancakes, especially around Hanukkah when we call them latkes, are one of those foods.

As a result, I spend more time in the kitchen creating alternatives. Often, the result is a tasty treat that meets all our family dietary requirements, like the vegan gluten-free potato pancakes recipe I share below.

This one started just for me. I wanted latkes, but the traditional gluten-free latkes we always made in the past were just too high in fat. Being the only one with the craving, a single serving was on order.

Cutting most of the potato pancake recipes we like down to a single serving would require only half an egg, which is too wasteful. As the egg is used as a binder, I needed a substitute. Two of my favorite cooking binders are chia seeds and psyllium husk.

It only took a few tries to perfect our vegan gluten-free potato pancakes. They have the perfect consistency and taste so good that it’s hard to believe they contain superfoods and are much lower in saturated fat than most latkes.

In this article:
We use the terms “vegan potato pancakes” and “vegan potato latkes”
interchangeably.

What you need to make our vegan potato pancakes

• Potato
• Chopped onion
• Chia seeds
• Psyllium husk
• Olive or avocado oil for pan-frying

Tips for making these vegan gluten-free potato pancakes

1. I prefer mixing the ingredients with my hands and ensuring everything is combined thoroughly, but using a spoon is fine. Avoid using a blender or food processor, as these can overly process the ingredients and change the texture of the pancakes, making them too mushy.
2. The chia seeds and psyllium husk create a binding mixture when combined with water. Mixing these well is crucial, as they are key to holding the pancakes together.
3. While I add salt and pepper at the table to suit individual tastes, you can season the mix directly if you prefer.
4. Using a nonstick pan allows us to use much less oil than other pans, and our recipe assumes nonstick. Otherwise, keep a close watch, and if the vegan potato latkes stick to the pan, you will need more oil in future batches.
5. If you have it, we prefer to use avocado oil for heating. Either way, ensure the oil in your pan is hot before adding the pancake mixture. This helps in getting a crisp exterior without burning.

Serving suggestions

These pancakes are versatile.

• I like them as-is with a bit of salt and pepper.
• If you use them in a Hanukkah celebration, you might want to serve them with a side of applesauce or vegan sour cream for a traditional touch.
• They are also great with a chutney topping, like our feijoa chutney or our fig chutney.
• Last night, we had them as our carbohydrate alongside a chicken dinner, and they would also be great as a side with some corned beef.

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Our vegan potato pancakes recipe

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