Potato & Apple Pancakes (Weight Watchers)
September 30, 2014
Categories: Breakfast, Lunch, Side Dishes, Eggs, Fruit, Apple, Vegetables, Potatoes, Scandinavian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Fall/Autumn, Father's Day, Mother's Day, Winter, Weeknight Meals, Stove Top, Gluten-Free, Low Calorie, Low Carbohydrate, Low Fat, Vegetarian, Special Diet - Weight Watchers etc., Make it from scratch more
"Don't let the WeightWatchers label scare you off - these are really good little pancakes, best served with a dollop of sour cream (or even better - Mexican crema). This recipe is slightly adapted so that it uses only fresh ingredients, and a bit of additional binding. Instead of sour cream, you can use a dollop of unsweetened applesauce, or plain greek yogurt."
- Serving Size: 1 (81.4 g)
- Calories 96.7
- Total Fat - 3.4 g
- Saturated Fat - 1.8 g
- Cholesterol - 33.3 mg
- Sodium - 115.3 mg
- Total Carbohydrate - 13.4 g
- Dietary Fiber - 1.6 g
- Sugars - 0.6 g
- Protein - 3.6 g
- Calcium - 35.1 mg
- Iron - 0.7 mg
- Vitamin C - 9.6 mg
- Thiamin - 0.1 mg
Shred potato, apple, and onion into a medium-size bowl using the fine-holes of a box grater or shredder; stir in onion flakes. Press out as much liquid as you can by hand; drain liquid.
Set aside mixture for 1 minute and press out liquid again; drain again. Stir in egg, salt, pepper and cinnamon.
Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Drop potato mixture by tablespoonfuls into skillet and flatten each with the back of a spoon to make twenty 2-inch latkes. Leave at least 1 inch between latkes. Do this in batches, as they won't all fit in the pan.
Cook latkes until golden on first side, about 3 minutes. Gently flip latkes with a spatula and cook until other side is golden, about 3 to 4 minutes more.
Carefully remove latkes to a serving plate; cover to keep warm and repeat with remaining mixture.
To serve, top with a dollop of sour cream or applesauce.
Tips & Variations
No special items needed.