Give your weekend pancakes a twist with this carrot and potato-based recipe!Ingredients
• 2 large russet potatoes, peeled• 2 large carrots, peeled
• 1 small yellow onion, peeled
• 4 egg whites, beaten
• 3 tablespoon all-purpose flour
• 1 teaspoon baking powder
• Non-stick cooking spray
• 3/4 cup unsweetened apple sauce, optional
Directions
- Grate the peeled potatoes, carrots and onion on the large side of a box grater. Transfer the grated vegetables to a paper towel and squeeze out the excess water over the sink. Add the drained vegetables to a large mixing bowl.
- Add beaten egg whites to potato mixture and combine well.
- Sprinkle flour, baking powder and salt over potato mixture and stir to combine.
- Heat a non-stick skillet over medium heat and spray with cooking spray.
- Drop potato mixture by 1/4 cup scoops onto skillet leaving a 1-inch space between each pancake. Cook for 3 minutes. Flip and cook for 3 more minutes on remaining side until golden brown. Repeat with remaining potato mixture.
- Serve pancakes with 1 tablespoon of applesauce, if using. Enjoy!