Total Preparation Time: 15 to 30 minutes
Ingredients: Vegetables
Actual Cooking Time: Less than 15 minutes
Number of Servings: Single
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Nutrition Content: High Fiber
Meal Type: Breakfast & Brunch
Lunch
Snack
Ingredients
Shreded baking potatoes:
w: 10 ounces M: 12 ounces
1 t Flour
1/4 tsp Ground black pepper
2 t Egg substitue or 1 egg white
Canola Cooking spray
1 tsp Canola oil
1/4 c Unsweetened applesauce
3 t Fat-free sour cream
Preparation
In a large bowl, combine the potatoes, flour, and pepper.
Add the egg substitute or egg white and mix until combined.
Coat a large nonstick skillet with cooking spray and heat the oil over medium heat.
Drop the potato mixture in the oil in 1/4 cup measurements, keeping each pancake from touching.
Cook about 3 minutes each side or until browned. Remove the pancakes from the skillet and drain on paper towels. Repeat with the remaining mixture.
Top with applesauce and sour cream.
Makes 1 serving: double or triple recipe for more servings
Cook's Notes
Nutrition Information
Calories: 368
;
Total Fat: 5 g
;
Carbohydrates: 70 g
;
Protein: 12 g
;
Sodium: 142 mg
;
Fiber: 7 g