This is a traditional Hanukkah favorite, but they are commonly made with eggs, which takes all the fun out of it for us vegans. I’m fond of this recipe. I’ve had to tweak it a bit to make it just right, but they goes down amazing with some apple sauce or tofu sour cream!
Combine the onion and potato in a large mixing bowl and mix well.
In a separate mixing bowl, add the cold water to the gram flour and whisk well. You should have the consistency of whisked eggs when you finish. Season heavily with salt and pepper.
Using your hands, squeeze the water from the potatoes (when you shred potatoes, the natural water seeps out and will add unwanted excess liquids to your "pancake batter"). When you have removed all the water, add the "egg" mixture of gram flour and water. Season heavily with salt and pepper. If you like, you can add a couple Tablespoons of vegan parmesan for extra flavor.
Now, to cook these, you need a NONSTICK skillet or pancake griddle pan. Either of the 2 will work, but it is absolutely necessary that the surface is nonstick. If you don't have access to that, you can use a little oil on your pan, but in order to keep this recipe fat free, you shouldn't be using any oil.
Heat your griddle pan or skillet on low/medium heat. Spoon out a little less than 1/4 cup for each pancake onto the pan, as many that will fit without touching, and then cover the pan with a lid. Allow them to cook for 2 or 3 minutes on each side while steaming. Remove the lid and cook for 1 minute on each side to lightly crisp. Remove from the pan and place on a plate lined with a couple of paper towels.