Potato and spinach vegan pancakes
Easy and crispy vegan potato pancakes with spinach and garlic. They are delicious served both hot and cold. Author: Krista, www.bunnymommycooks.com
Servings Prep Time
20pancakes* (check notes) 15min
Cook Time
25min
Servings Prep Time
20pancakes* (check notes) 15min
Cook Time
25min
Ingredients
  • 800g of potatoes
  • 100g of fresh spinach
  • 200g of whole wheat flour
  • 3cloves of garlic
  • 400ml of unsweetened non-dairy milk(I used soy milk)
  • pinch of salt and pepper, plus other spices of your choice(I used garlic powder and onion powder)
  • oil for cooking
Instructions
  1. wash and peel the potatoes and then shred them in a food processor or by using a vegetable grater with small holes;
  2. wrap the shredded potatoes in a clean towel and squeeze out as much of the liquid as you can. Transfer the potatoes to a bowl;
  3. cut the spinach in thin strips and add to the potatoes together with crushed garlic and whole wheat flour. Mix everything together;
  4. add non-dairy milk and mix until a tick, sticky mixture is obtained. Add salt, pepper and spices of your choice and mix again;
  5. heat up a bit of oil on a frying pan, place a small amount of the mixture on the hot frying pan by creating a pancake shape and flatten each pancake with a spoon to make it even more crispy. Bake the pancakes on medium heat/flame until both sides are golden brown (approximately 3 minutes each side);
  6. place the baked pancakes on a paper towel to remove excess oil. Continue and repeat with the remaining mixture.
Recipe Notes

* diameter of a single pancake – around 7 cm/2.75”