Biggest Loser Polish Potato Pancakes

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    pounds light-skinned sweet potatoes,

  • peeled and cut into 1 1/2" cubes

  • Olive oil spray

  • 1/4

    cup + 2 tablespoons all-natural egg substitute

  • 1/2

    cup grated sweet onion

  • 1/4

    teaspoon salt, plus more to taste

  • 1 1/2

    tablespoons whole grain oat flour,

  • or more, if necessary

  • All-natural low-fat sour cream or all-natural,

  • unsweetened applesauce (optional)

Directions

Fill a large saucepan about half-full with water and place it over high heat. When the water comes to a boil, add the potatoes. Cook for 3 minutes, or until the potatoes are somewhat hard in the middle but starting to soften on the outside. Drain and rinse with cold water. Set aside until cool enough to handle. Preheat the oven to 450°F. Line 2 large baking sheets (or work in batches if you only have 1) with nonstick aluminum foil. Lightly mist the foil with spray. Add half of the well-drained potatoes to the bowl of a large food processor fitted with a chopping blade. Pulse intermittently, stopping to scrape the sides of the bowl, until they are chopped (see note). Transfer the potatoes to a large glass or plastic bowl. Repeat with the remaining potatoes. Once all the potatoes are in the bowl, stir in the egg substitute, onion, and salt until well combined. Add the flour, 1/2 tablespoon at a time, until the potato mixture sticks together slightly and is not too wet. Divide the mixture into 12 relatively equal portions and place 6 on each baking sheet, evenly spaced. Press each portion into a 4" pancake, making sure they do not touch. Lightly mist the tops of the pancakes with spray. Place the baking sheets side by side in the oven (not one on top of the other, or they will not brown evenly). Bake for 15 minutes. Gently flip the pancakes, mist the tops with spray, and bake for 10 to 13 minutes longer, or until crisp and lightly browned (bake longer for crisper edges). Divide the pancakes among 4 serving plates. Season with additional salt or top with sour cream or apple-sauce, if desired. Serve immediately. Makes 12 Pancakes (3 Pancakes Per Serving) Nutritional Info Per Serving: 144 calories, 5 g protein, 30 g carbs, trace fat, 0 mg cholesterol, 5 g fiber, 273 mg sodium

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