Breakfast Potato Pancakes recipr replaces some of the eggs with egg substitute and uses olive oil spray for better-for-you frying.
3 pounds Yukon gold potatoes
1 medium onion
1/3 cup flour
1/2 teaspoon baking powder
1 cup liquid egg substitute, or 2 whole eggs plus 4 whites
Freshly ground black pepper
Olive oil spray (or 2 tablespoons olive oil)
Preheat a non-stick electric griddle to 450 degrees. Peel the potatoes and onion and coarsely grate in a food processor fitted with a shredding disk, or on a box grater. Grab handfuls of the grated vegetables and squeeze tightly between your fingers to wring out as much liquid as possible.
Transfer the grated vegetables to a mixing bowl and stir in the flour, baking powder, egg substitute and a pinch of salt and pepper. (The potato pancakes should be highly seasoned.)
Spray the hot griddle with oil (or drizzle the oil on it and spread with a wooden spoon.) Spoon small mounds of potato mixture onto the baking sheet to form 3-inch pancakes, leaving 1 inch between each. Fry the pancakes on the griddle until golden brown, 6 to 8 minutes per side, turning once with a spatula.
Transfer to plates or a platter and serve immediately with sour cream and/or applesauce.
Recipe makes 8 servings.
Serving size: 3 potato pancakes (made using egg substitute)
Calories: 178; Total Fat: 1g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 159mg Carbohydrates: 37g; Fiber: 4g; Protein: 10g
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