These crispy-on-the-outside, tender-on-the-inside potato pancakes are a classic comfort food, lightened up for fewer WW points! They’re perfect with unsweetened applesauce or fat-free Greek yogurt instead of sour cream.
Ingredients (Makes 10 pancakes):
- 6 medium gold potatoes, shredded – 0 points
- 2 large eggs – 0 points
- 2 Tbsp flour (all-purpose or whole wheat) – 2 points
- ½ cup finely chopped onion – 0 points
- ¼ tsp baking powder – 0 points
- ½ tsp salt – 0 points
- ¼ tsp pepper – 0 points
- Cooking spray or 2 tsp vegetable oil – 2 points total
Instructions:
- Prepare the potatoes: Shred potatoes and squeeze out excess water using a clean kitchen towel.
- Mix batter: In a large bowl, combine shredded potatoes, eggs, flour, onion, baking powder, salt, and pepper. Stir until well blended.
- Heat pan: Lightly spray a nonstick skillet with cooking spray (or use 1 tsp oil) and heat over medium-high.
- Form pancakes: Drop about ¼ cup portions of the potato mixture into the skillet. Flatten gently with a spatula to form thin rounds.
- Cook: Fry 3–4 minutes per side, until golden brown and crispy. Repeat with remaining mixture, adding another spray of oil or 1 tsp oil if needed.
- Drain & serve: Place pancakes on paper towels to remove excess oil. Serve warm with unsweetened applesauce or fat-free Greek yogurt.
👉 WW Points (per pancake): 0–1 point each, depending on oil used
