Potato Pancakes Recipe
Healthy Breakfast Recipe
Ingredients:
3 pounds Yukon gold potatoes
1 medium onion
1/3 cup flour
1/2 teaspoon baking powder
1 cup egg substitute, or 2 whole eggs plus 4 whites
Salt
Freshly ground black pepper
Olive oil spray (or 2 tablespoons olive oil)
Directions:
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. 8 Servings
Serve with: Non fat or low-fat sour cream or applesauce.
Nutrition facts per 3 potato pancakes: Calories: 178, Total fat: 1g, Saturated fat: 0, Cholesterol: 0, Sodium: 159mg, Carbohydrate: 37g, Fiber: 4g, Protein: 10g
See also:
Buckwheat Pancakes
Orange-Cranberry Pancakes
Silver Dollar Pancakes
Baked Gingerbread Pancakes
Zucchini Pancakes
Oatmeal Chocolate Chip Pancakes
Granola Pancakes
Burst of Cinnamon Pancakes
The Ancient Pancake (article plus recipes)
