HEALTHY POTATO PANCAKES
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.
Provided by ChefWhiz
Categories Breakfast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
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, Fat 0.5, SaturatedFat 0.2, Cholesterol 1.2, Sodium 80.8, Carbohydrate 27.2, Fiber 2.8, Sugar 7.4, Protein 7.5
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Ali Aboali
[email protected]I'll be making these again soon.
Zenzile Mcameni
[email protected]Thanks for sharing this recipe!
Obi sandra
[email protected]I would definitely recommend this recipe to others.
Abid Akram
[email protected]Overall, I thought these potato pancakes were pretty good. They were easy to make and had a nice flavor.
McKayla Vorster
[email protected]These were a bit too oily for my taste.
Adeniyi Israel
[email protected]I had trouble getting the pancakes to flip without breaking. I think I'll try using a smaller pan next time.
Ir Ratul
[email protected]These pancakes were a little bland for my taste. I think I'll add some more spices next time.
Wendy Ross
[email protected]I'm not a big fan of potato pancakes, but these were really good. I'll definitely be making them again.
Mpho Amogelang
[email protected]Easy to make and so tasty! My kids loved them.
Agboola Alimat
[email protected]These were delicious! I followed the recipe exactly and they turned out perfectly.
Hilal Rehman
[email protected]I've made these pancakes several times now and they're always a crowd-pleaser. I like to serve them with sour cream and applesauce.
Soe Zin mar
[email protected]These potato pancakes were a hit! They were crispy on the outside and fluffy on the inside. I used russet potatoes, but I think next time I'll try Yukon Golds.