Easy Vegan Potato Lefse


This vegan potato lefse recipe came from a rich family history and tradition, Kathy fondly remembers hearing about her grandmother’s recipe from her father while growing up. Often served during the holidays, lefse (pronounced “lefsa”) is a traditional Scandinavian flatbread with as many subtle variations as there are families around the world who make it.

To help keep the family tradition going, Kathy’s father carved her a special lefse paddle like the one he used as a boy. “It is one of my treasures and a special reminder of him every time I use it, she reflects.

Although she was never able to try her grandmother’s cooking before she passed, Kathy was fortunate to experience this delicious dish thanks to her great aunt, who passed the recipe on to Kathy. Because the original recipe wasn’t plant-based, Kathy searched and experimented until she landed on this simple four-ingredient Easy Vegan Potato Lefse recipe, which she makes with our One Degree Organics Sprouted Spelt Flour.

This traditional treat is easy to make. With only a few wholesome ingredients—potatoes, a blend of all-purpose and sprouted spelt flour, and a pinch of salt—lefse can be paired with sweet or savory toppings. Thin and soft, a bit harder than a crepe, but more delicate and chewy than a flour tortilla, you can enjoy lefse for breakfast, lunch, or dinner.

The best way to eat this delicious dish is to spread them with a little bit of non-dairy butter, and a sprinkle of cinnamon or brown sugar. For a little extra zest, try adding a little squirt of lemon juice. Of course, you can top your lefse with whatever you like! You can spread them with your favorite nut butter or jam, or go the savory route and roll them up with a few slices of vegan cheese.

Although it’s usually the Christmas season that she makes lefse, every time she does, Kathy always remarks, “Why don’t we do this more often?”

And that is why you should try this Easy Vegan Potato Lefse any time of year!


¾ cup One Degree Organics Sprouted Spelt Flour
2 pounds starchy potatoes (such as Yukon gold potatoes)
1 tsp salt
¾ cup organic all-purpose flour
1 tsp salt


Peel the potatoes and chop them into 1-inch chunks. Put the potatoes in a large pot and cover with cold water. Salt the water and bring to a boil. Once boiling, lower the heat and simmer for about 20 minutes until the potatoes are soft and tender when you poke them with a fork.

Drain potatoes and allow them to cool slightly. Mash them until they are completely smooth (no lumps). Mix in the spelt and all-purpose flour to create the dough. The dough should be malleable but not dry.

Divide the dough into 12 to 15 small balls.

On a floured surface, use a rolling pin to gently roll out each ball of dough into an 8-inch round. Brush off any excess flour with a soft-bristled brush and use a fork to poke some holes into the dough (this will prevent it from bubbling while cooking).

Traditionally, lefse is cooked on a flat griddle, similar to a crepe pan. If you have one—and a lefse paddle-like Kathy’s—skip these frying pan instructions and use your lefse paddle to flip the lefse. Otherwise, heat a large frying pan to medium-high heat. Place the potato round into the pan and cook until golden brown on each side (about 30 seconds per side). Transfer the cooked lefse onto a plate and cover to keep them soft and warm.

Brush away any excess flour from the pan so it doesn’t burn. Repeat the previous step, cooking the remaining dough and transferring the cooked lefse to the plate. Serve immediately or wrap and store in the fridge for up to 5 days.

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