potato and broccoli pancakes
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 75.7
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 26.6 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 1.7 g
- Protein: 3.8 g
View full nutritional breakdown of potato and broccoli pancakes calories by ingredient
Introduction
options:substitute 8 oz frozen shredded potatoes
(remove excess moisture)
add 2% shredded cheese, different vegetables, cooked & crumbled turkey bacon, etc.
variations are endless
(caloric count will be slightly higher)
*for appetizers, double recipe and make smaller pancakes*
options:
substitute 8 oz frozen shredded potatoes
(remove excess moisture)
add 2% shredded cheese, different vegetables, cooked & crumbled turkey bacon, etc.
variations are endless
(caloric count will be slightly higher)
*for appetizers, double recipe and make smaller pancakes*
Number of Servings: 6
Ingredients
-
1/2 lb potatoes peeled & shredded
10 oz pkg frozen broccoli cuts
2 egg whites
1 tsp each oregano & garlic powder
3 tbsp flour
salt & pepper to taste
nonstick cooking spray
Directions
defrost broccoli, chop by hand or in food processor slightly
beat egg whites
combine all ingredients in bowl
divide into 6 even portions, form into pancakes and pan fry on medium heat, in non-stick spray until golden brown on both sides
or
place on baking sheet lined with parchment paper or non-stick spray (15-20 minutes @ 350*)
Number of Servings: 6
Recipe submitted by SparkPeople user BMCQUEEN006.
beat egg whites
combine all ingredients in bowl
divide into 6 even portions, form into pancakes and pan fry on medium heat, in non-stick spray until golden brown on both sides
or
place on baking sheet lined with parchment paper or non-stick spray (15-20 minutes @ 350*)
Number of Servings: 6
Recipe submitted by SparkPeople user BMCQUEEN006.