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Low-Fat Potato Pancakes

Low-Fat Potato Pancakes recipe image
These low-fat potato pancakes offer a delicious, guilt-free twist on a classic comfort food. Made with grated potatoes, onions, and egg whites, they deliver a satisfying crunch without the heavy oil of traditional frying. The subtle sweetness of the onions complements the earthy potatoes, creating a harmonious blend of flavors. Perfect for a hearty breakfast, a light lunch, or a healthy side dish, these baked pancakes are versatile and easy to prepare. They hold up well for meal prep and can be enjoyed warm or at room temperature. Serve them with a dollop of Greek yogurt or a sprinkle of fresh herbs for an added touch of freshness.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 16
Calories: 234.8
Dietary: Gluten-free, Low-fat, Vegetarian
Description
These low-fat potato pancakes offer a delicious, guilt-free twist on a classic comfort food. Made with grated potatoes, onions, and egg whites, they deliver a satisfying crunch without the heavy oil of traditional frying. The subtle sweetness of the onions complements the earthy potatoes, creating a harmonious blend of flavors. Perfect for a hearty breakfast, a light lunch, or a healthy side dish, these baked pancakes are versatile and easy to prepare. They hold up well for meal prep and can be enjoyed warm or at room temperature. Serve them with a dollop of Greek yogurt or a sprinkle of fresh herbs for an added touch of freshness.
Ingredients
  • 4 cup Potato; grated
  • 1 cup Onion; grated
  • 2 ea Egg whites
Directions
  1. 1
    Preheat oven to 375&# 194;°F (190ðC).
  2. 2
    Position the oven rack in the bottom third of the oven.
  3. 3
    In a large bowl, combine grated potatoes, grated onion, egg whites, salt, and pepper. Mix well until all ingredients are evenly distributed.
  4. 4
    Lightly grease a baking sheet with vegetable oil or non-stick cooking spray.
  5. 5
    Drop 2 tablespoons of the potato mixture onto the prepared baking sheet for each pancake.
  6. 6
    Gently flatten each mound into a circle about 1/4-inch thick.
  7. 7
    Bake for 20 minutes, then carefully flip each pancake over.
  8. 8
    Bake for an additional 20 minutes, or until both sides are golden brown and crisp.
  9. 9
    Remove from oven and serve immediately.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 234.8kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 99.8mg5%
Total Carbohydrate 46.7g16%
Dietary Fiber 6.3g26%
Sugars 4.8g
Protein 11.0g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For extra crispiness, ensure the potato mixture is not too wet. You can squeeze excess moisture from the grated potatoes and onions before mixing.

These pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to restore crispiness.

Variations: Add a pinch of garlic powder, dried herbs like dill or parsley, or a small amount of grated cheese for extra flavor.

Tip: Make sure the baking sheet is lightly greased to prevent sticking, but avoid using too much oil to keep the recipe low-fat.

Keywords: baked, breakfast, crispy, healthy, low-fat, lowfat, middle-eastern, onion, pancakes, potato, potatoes, savory, vegetarian, egg-whites, side-dish
Read it online: https://www.chefs-mate.com/recipe/low-fat-potato-pancakes/