Zucchini and potato pancakes (WW 4)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Spartan shredded hashbrown potatoes 2 cupsZucchini, 2 cup, grated Onions, raw, 0.25 cup, chopped *Egg white, 2 serving Olive Oil, 1 1/2 tsp Gold Medal Flour, Unbleached, all-purpose, 0.25 cup skim milk 2 Tbspparsley, salt and pepper
Grate zucchini and add to thawed potatoes .Chop onion and add in. Add egg whites and flour and mix. Add parsley, salt and pepper to mix. Make sure thoughly mixed. Use nonstick spray to fry. Use a brush to brush alittle oil at a time on pan. Frying will be a breeze. Makes 2 dinner servings.
About 5 pancakes each. Serve with applesauce for a healthier choice.
Number of Servings: 2
Recipe submitted by SparkPeople user JJAR18.
About 5 pancakes each. Serve with applesauce for a healthier choice.
Number of Servings: 2
Recipe submitted by SparkPeople user JJAR18.
Nutritional Info Amount Per Serving
- Calories: 218.4
- Total Fat: 3.6 g
- Cholesterol: 0.3 mg
- Sodium: 16.1 mg
- Total Carbs: 38.4 g
- Dietary Fiber: 5.2 g
- Protein: 8.8 g