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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ali Aboali
a@gmail.comI'll be making these again soon.
Zenzile Mcameni
zm33@yahoo.comThanks for sharing this recipe!
Obi sandra
osandra67@yahoo.comI would definitely recommend this recipe to others.
Abid Akram
abida@yahoo.comOverall, I thought these potato pancakes were pretty good. They were easy to make and had a nice flavor.
McKayla Vorster
vorster_m16@aol.comThese were a bit too oily for my taste.
Adeniyi Israel
a-i87@gmail.comI had trouble getting the pancakes to flip without breaking. I think I'll try using a smaller pan next time.
Ir Ratul
r.i70@gmail.comThese pancakes were a little bland for my taste. I think I'll add some more spices next time.
Wendy Ross
wross94@yahoo.comI'm not a big fan of potato pancakes, but these were really good. I'll definitely be making them again.
Mpho Amogelang
am87@hotmail.frEasy to make and so tasty! My kids loved them.
Agboola Alimat
agboola-a@gmail.comThese were delicious! I followed the recipe exactly and they turned out perfectly.
Hilal Rehman
hilalrehman78@gmail.comI'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
z.soe@gmail.comThese 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.