Healthy Potato Pancakes

(12 servings) Printable Version

1 26-ounce bag frozen shredded potatoes -- thawed overnight
2 Tablespoons flour
2 teaspoons salt
1 teaspoon coarsely ground pepper
1/2 teaspoon thyme
1 carton Egg Beaters or 4 beaten egg whites
4 Tablespoons corn oil
3 green onions -- finely chopped

Thoroughly mix all ingredients in a large bowl. Spoon mixture onto hot griddle and spread into 1/2-inch-thick pancakes.

Cook about 8 minutes each side or until pancakes are browned and crispy. Pancakes can be lightly cooked and held in a warm oven, then returned to the hot griddle and finished later.

Serve with apple sauce and non-fat sour cream on the side. Makes 12 pancakes.

A modern version of an old favorite! The cool applesauce and sour cream mellow the bite of the pepper and onion.

Mr Breakfast would like to thank Valarie34 for this recipe.

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