Potato Apple Savory Pancakes

Course Entree
Cuisine Vegan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Maya Sozer


  • 3 medium potatoes
  • 1 apple peeled and cored
  • 2 tablespoons lemon juice to prevent discoloration
  • 2 flax eggs 2 tablespoons flax seed meal+ 5 tablespoons water, mix and wait 5 min.
  • 1/4 cup whole wheat flour
  • 2 tablespoons nutritional yeast
  • salt and pepper to taste
  • coconut oil or any frying oil


  1. Shred the potatoes and apple either in a food processor or using a grater. Coat the shreds with lemon juice.
  2. Place the shreds in a strainer and squeeze out the excess liquid by pressing with your hand or using a spatula.
  3. Transfer the shreds into a bowl, add the flax eggs, flour, nutritional yeast, salt and pepper and combine.
  4. Add enough oil to coat the bottom of a large skillet and place over medium-high heat.
  5. Pour a few spoonfuls of the batter into the skillet, depending on how big you want your pancakes to be (mine were about 4 inches (10cm) in diameter. Do not overcrowd the pan.
  6. Cook the pancakes on both sides until they are crisp and golden. Serve with plant-based yogurt and salsa.