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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Potato pancakes wouldn't be so bad if it weren't for all that oil they're cooked in. The HG version is baked (not fried) and made with butternut squash to save carbs. Bonus: You'll burn some calories shredding the squash! Ingredients:
3 cups shredded butternut squash |
1/2 cup shredded onion |
1/4 cup fat-free liquid egg substitute |
2 tbsp. whole-wheat flour |
1/2 tsp. salt |
optional toppings: fat-free sour cream and chopped scallions or no-sugar-added applesauce and cinnamon |
Directions:
1. Preheat oven to 450 degrees. Spray a baking sheet with a 3-second spray of nonstick spray (olive oil variety, if available).
2. Place shredded squash and onion between layers of paper towels, and press down firmly to remove all excess moisture. Repeat as needed.
3. In a large bowl, thoroughly mix squash, onion, egg substitute, flour, and salt.
4. Spoon squash mixture onto the sheet in 12 evenly spaced mounds. Use the back of a spoon to spread and flatten into 3-inch circles.
5. Bake for 8 minutes.
6. Remove sheet from oven and top latkes with another 3-second spray of nonstick spray. Flip latkes. Bake until crispy, about 10 minutes. Enjoy!
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