Vegan potato pancakes with buckwheat flour and onion
Discover the deliciousness of these vegan potato pancakes made with buckwheat flour and onions. This easy and flavorful recipe combines simple, wholesome ingredients like potatoes, onion, garlic, and olive oil, creating a perfect breakfast or snack that's both nutritious and satisfying. Give it a try today!
Cook time 10 min
Prep time 5 min
Ingredients:
3 potatoes1/2 onion
1/2 cup buckwheat flour
1 garlic clove
1 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
Vegan potato pancakes with buckwheat flour and onion offer a delicious and healthy twist on traditional potato pancakes. Perfect for breakfast, brunch, or as a side dish, these savory pancakes are both gluten-free and vegan, making them suitable for various dietary preferences. The buckwheat flour adds a unique nutty flavor and a boost of nutrients, while the onion and garlic provide a savory depth of taste.
Instructions:
- Peel and grate the potatoes using a box grater or food processor. Place the grated potatoes in a large bowl of cold water and let them soak for a few minutes to release excess starch.
- Peel and finely chop the onion.
- Peel and finely mince the garlic clove.
- Drain the grated potatoes using a fine-mesh sieve or colander. Squeeze out as much water as possible by pressing the potatoes. Use paper towels or a clean kitchen towel to further pat them dry if necessary. This step is crucial to ensure crispy pancakes.
- In a large mixing bowl, combine the drained and squeezed potatoes, chopped onion, minced garlic, buckwheat flour, salt, and black pepper. Mix thoroughly to ensure all ingredients are well incorporated.
- The mixture should hold together when pressed. If it feels too wet, add a touch more buckwheat flour. If too dry, you may add a small amount of water.
- Heat a large non-stick skillet over medium heat and add 1 tablespoon of olive oil.
- Using a spoon or your hands, form small patties with the mixture, about the size of the palm of your hand and approximately 1/2 inch thick.
- Carefully place the patties in the hot skillet, ensuring not to overcrowd the pan. Cook for about 4-5 minutes on each side or until golden brown and crispy.
- Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil. Continue cooking the remaining batter, adding more olive oil to the skillet as necessary.
- Serve the vegan potato pancakes hot, garnished with your choice of toppings. They pair wonderfully with vegan sour cream, applesauce, or a fresh green salad.
Tips:
- Grate the potatoes finely.: Finely grating the potatoes ensures a smooth and even texture for the pancakes, helping them cook evenly and hold together well.
- Squeeze out excess moisture.: After grating the potatoes and onions, use a clean kitchen towel or cheesecloth to squeeze out as much moisture as possible. This will prevent the pancakes from becoming soggy.
- Preheat the pan.: Make sure to preheat your pan over medium heat before adding the olive oil. This helps in achieving a nice, crispy exterior on the pancakes.
- Don't overcrowd the pan.: Cook the pancakes in batches, making sure not to overcrowd the pan. This allows for even cooking and helps maintain the desired crispiness.
- Keep the pancakes warm.: If you're making a large batch, keep the cooked pancakes warm in a preheated oven at 200°F (93°C) while you finish cooking the rest of the batter.
- Experiment with toppings.: Try serving the pancakes with various vegan toppings like dairy-free sour cream, tangy applesauce, or a sprinkle of fresh herbs for added flavor.
Vegan potato pancakes with buckwheat flour and onion are a delightful way to enjoy a plant-based meal. They are easy to prepare, packed with flavor, and offer a satisfying texture. Whether you're serving them for a special brunch or a casual dinner, these pancakes are sure to be a hit. Pair them with your favorite vegan sour cream, applesauce, or a fresh salad for a complete meal.
Nutrition per serving
10 ServingsCalories 70kcal
Protein 2.14g
Carbohydrates 16g
Fiber 2.07g
Sugar 1.00g
Fat 1.60g