Vegan Mashed Potato Pancakes


  • 3 cups mashed potatoes (made without dairy, such as with vegan butter and plant-based milk)
  • 1/4 cup all-purpose flour
  • 1/4 cup finely chopped green onions
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 2 tablespoons olive oil, divided


  1. Prepare the Batter:
    • In a large mixing bowl, combine the mashed potatoes, all-purpose flour, chopped green onions, minced garlic, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
  2. Form Pancakes:
    • Heat a tablespoon of olive oil in a large skillet over medium heat.
    • Take about 1/4 cup of the potato mixture and form it into a pancake shape using your hands. Place it gently into the hot skillet. Depending on the size of your skillet, you can cook multiple pancakes at once, but make sure not to overcrowd the pan.
  3. Cook Pancakes:
    • Cook the pancakes for 3-4 minutes on each side, or until golden brown and crispy. Use a spatula to carefully flip them over halfway through cooking. Add more olive oil to the skillet as needed for subsequent batches.
  4. Serve:
    • Once cooked, transfer the pancakes to a plate lined with paper towels to absorb any excess oil.
    • Serve the vegan mashed potato pancakes hot as a side dish or appetizer. They pair well with vegan sour cream, applesauce, or your favorite dipping sauce.

Nutrition Facts (per serving, makes about 8 pancakes):

  • Calories: 130 kcal
  • Total Fat: 5g
    • Saturated Fat: 1g
    • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 120mg
  • Total Carbohydrate: 19g
    • Dietary Fiber: 2g
    • Sugars: 1g
  • Protein: 2g

Note: Nutrition values are approximate and may vary depending on specific ingredients used.