HEALTHY POTATO PANCAKE RECIPES RECIPES

HEALTHY POTATO PANCAKES RECIPE - FOOD.COM

Healthy Potato Pancakes Recipe - Food.com image

Made with yogurt, egg whites, and optional oil, this is a lower fat potato pancake recipe. These can be friend in a nonstick skillet without oil and in a little broth if desired. If you use oil, extra virgin coconut oil will help you avoid pounds better than olive oil or canola oil will.

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

4 egg whites
2 medium potatoes, cooked and peeled
1/2 cup low-fat plain yogurt
1/4 cup onion, grated
1 tablespoon whole wheat flour
1 tablespoon parsley flakes
pepper (to taste)
cooking oil (optional)

Steps:

Put eggs whites into medium bowl.
Grate cooked and peeled potatoes into egg whites in bowl.
Add all remaining ingredients and mix well.
Heat skillet with or without cooking oil.
Pan fry potato cakes, flipping over so they are.
browned evenly on both sides.

Nutrition Facts : Calories 141.9, FatContent 0.5, SaturatedFatContent 0.2, CholesterolContent 1.2, SodiumContent 80.8, CarbohydrateContent 27.2, FiberContent 2.8, SugarContent 7.4, ProteinContent 7.5

HEALTHY POTATO PANCAKES RECIPE - FORKS OVER KNIVES

Healthy Potato Pancakes Recipe - Forks Over Knives image

Here’s my plant-based version of potato pancakes, a recipe that traditionally consists of shallow-fried grated potato, flour, and egg. My recipe here is free of the ingredients that damage our arteries. As a plant lover, I prefer dairy-free toppings, such as the traditional applesauce, or nontraditional choices like salsa, guacamole, or hummus. From Plant-Based Katie This healthy Potato Pancakes recipe and other kid-friendly ideas are also available in our convenient iPhone app and newly released Android app.

Provided by FORKSOVERKNIVES.COM

Total Time 50 minutes

Number Of Ingredients 6

Ingredients

2 russet potatoes, grated
1 large zucchini, grated
½ yellow onion, grated
½ cup oat flour
1 teaspoon baking powder
½ teaspoon freshly ground black pepper

Steps:

1. Preheat oven to 425 degrees. Cover two sheet pans with parchment paper.
Spread half of the grated vegetables on a clean kitchen towel, then roll and wring the towel to draw out the excess moisture. Transfer to a large mixing bowl. Repeat with the remaining vegetables.
In a small bowl, combine the oat flour, baking powder, and pepper. Add to the vegetable bowl, and mix well, using your hands to evenly distribute the flour and baking powder.
Scoop about ¼ cup of potato mixture, and hand-shape it into a semi-tight ball. Flatten with your palms, and place the pancake onto the prepared pan. Repeat with the remaining mix, spacing the pancakes about 2 inches apart.
Bake for 12 minutes. Flip and bake for another 12 minutes, or to your desired level of crispness. Serve at once. Top with the condiment of your choice.

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