Potato Pancakes

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.