Breakfast/Brunch Main Dish

Vegan Potato Pancakes

  • Ready Time: 75min
    No Reviews
  • Prep Time: 15min
    Cook Time: 60min
  • Potato Type: Russet
    Cuisine: American
  • Serves: 4
    Prep Method: Pan Fried
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Recipe by: Gin Butters

German potato pancakes, perfect for any meal. Great as a featured dish or on the side. This version uses tofu as a binder in place of eggs, and you can’t taste any difference!


  • 8 medium russet potatoes, peeled or unpeeled
  • 1 large onion, any color
  • 1 red Bell pepper
  • ⅔ of a 14 oz. package tofu
  • ⅓ cup fresh parsley
  • 3 Tablespoons whole wheat flour
  • 1 teaspoon salt
  • ½ teaspoon salt-free herb seasoning
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • Olive, vegetable, corn or canola oil for brushing pan

Prep Time: 15min | Cook Time: 60min

  1. Grate the potatoes, onion and pepper, by hand or in a food processor.
  2. Chop the parsley, by hand or in a food processor.
  3. Put the tofu in a food processor or blender and process until smooth.
  4. Combine all the ingredients in a large bowl and stir well to combine
  5. Brush a 6” skillet with oil and place over medium heat.
  6. Spoon about ¾ c of the potato mixture into the skillet and use a spatula to flatten to about ½” thick.
  7. Cook about 5-7 minutes on each side, or until golden brown. Repeat with the remaining potato mixture.



  1. A very large skillet or griddle can be used to cook multiple cakes at once.
  2. Serve with your choice of condiments – vegan or regular sour cream, applesauce, ketchup, Sriracha, etc.
  3. Leave skins on the potatoes for extra fiber and nutrients.




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