In a bowl, combine all listed ingredients until a dough is formed.
Heat a lightly oiled pan over medium heat. Scoop 2 tablespoons of the potato batter onto the pan for each “pancake”. I made 3 pancakes at a time.
Flatten each pancake with a spatula, then cook until the bottom side of the pancakes is browned. Carefully flip, and cooked until the other side is crisped as well. Repeat with remaining batter.
Enjoy with vegan sour cream and more fresh parsley as desired.