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Prep Time: 5 Minutes Cook Time: 16 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This one came from Garden Grove B&B. I found it on the internet. I have made but wanted to save. It uses frozen shredded potatoes and Egg Beaters so should be fairly healthy. Ingredients:
1 (26 ounce) bag frozen hash brown potatoes, thawed overnight |
2 tablespoons flour |
2 teaspoons salt (to taste) |
1 teaspoon fresh coarse ground black pepper |
1/2 teaspoon thyme |
16 ounces egg beaters egg substitute (small carton) |
4 tablespoons corn oil |
3 green onions, finely chopped |
Directions:
1. Thoroughly mix all ingredients in a large bowl.
2. Spoon mixture onto hot griddle and spread into 1/2 inch pancakes.
3. Cook about 8 minutes each side or until pancakes are browned and crispy.
4. Pancakes can be lightly cooked and held in a warm oven, then returned to the hot griddle and finished later.
5. Serve with apple sauce and non-fat sour cream on the side.
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