Ingredients
- 1 pound russet or Idaho potatoes
- 1 pound carrots
- 1 clove of garlic, minced
- 1 teaspoon dried thyme
- 1 tablespoon flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- Freshly ground pepper to taste
- 1 whole egg
- 2 egg whites
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Nutritional Information
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Nutritional analysis per serving (20 servings)
32 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 7 milligrams cholesterol; 46 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
20 pancakes
Preparation
- Peel the potatoes, and cut them into long strips. Process the potatoes, using the julienne blade of a food processor. Squeeze out the excess liquid with your hands.
- Peel the carrots, and process them using the julienne blade of the food processor.
- Mix the potatoes, carrots, garlic, thyme, flour, baking powder, salt and pepper together in a bowl.
- Whisk together the egg and egg whites, and stir them into the potato-carrot mixture.
- Heat a large nonstick pan until it is very hot. Reduce the heat to medium-high, and spray with nonstick spray.
- Spoon heaping tablespoons of batter into the pan, and flatten slightly. Brown on one side, and turn to brown lightly on the second side.
- Repeat until all the batter is used. Serve with light sour cream.
30 minutes
Dining and Cooking