Photo of Potato Pancakes by WW

Potato Pancakes

2
Point(s)
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
12
Difficulty
Moderate
These healthy pancakes are baked, not fried, and still have all the great taste and crispness of traditional latkes. You'll also love the combination of using russet and sweet potatoes, which also gives the pancakes a vibrant color. Fat-free egg substitute also helps to lighten things up, while store-bought matzo meal cuts down on prep time. All you have to do to make them is grate the potatoes in a food processor, toss in the egg substitute, matzo meal, onion, and salt and pepper, then let them bake in the oven for 30 minutes. They're the crunchy, supremely satisfying appetizer that you'll crave all year long.

Ingredients

Fat free egg substitute

¼ cup(s)

Matzo meal

¼ cup(s)

Uncooked onion(s)

½ small, chopped

Table salt

1 tsp(s)

Black pepper

¼ tsp(s), freshly ground

Uncooked potato(es)

3 large

Uncooked sweet potato(es)

1 large

Cooking spray

1 spray(s), or enough to coat baking sheet and pancakes

Instructions

  1. Heat oven to 500°F. Coat a baking sheet with cooking spray. In large bowl combine egg substitute, matzo meal, onion, salt, and pepper.
  2. In a food processor, grate potatoes through the feed tube. Squeeze out any excess moisture. Combine with the egg mixture. (Note: Do not grate potatoes ahead of time.)
  3. Place twelve 1/4-cup scoops of pancake mixture on the prepared baking sheet. Spray each pancake with cooking spray. Bake until the pancakes are crisp, 30 minutes, flipping once halfway through.
  4. Serving size: 1 pancake