Where it's ALL about food!

Toggle Navigation

Breakfast Potato Pancakes

Breakfast Potato Pancakes

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.

Nutrition Information

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

You may also enjoy...

Share This Page

Back to Breakfast Recipes | Back to Recipe Collections