Weight Watchers Potato Pancakes

I love food! But more than anything I love the fact that I am able to eat yummy foods and not feel guilty eating them. Making the smallest adjustments to certain recipes helps at the end of the year.

This passed week I decided that after the Superbowl, I really need to get my butt back in shape if I want to get pregnant again. I have 6 months to try dropping 20lbs. It is going to be easy... I think not, but at least if I stick to eating healthier and exercise more, I know that it can be done. Weight watchers is going to help me achieve my goal. (Wish me luck ladies)

Adapted from the weight watchers cookbook

WHAT YOU NEED:

1 3/4 pounds baking potatoes peeled and shredded
2 eggs whites
3 tablespoons all-purpose flour
2 scallions, finely chopped
3/4 teaspoon salt
ground black pepper to taste
1 tablespoon chopped parsley (optional)
4 teaspoons vegetable oil (I used cooking spray)
1 tablespoon of fat-free sour cream (optional)

Soak potatoes in cold water 30 minutes

Drain and blot dry. Preheat the oven to 375

In a medium bowl, combine potatoes, egg whites, flour, scallions, and salt.

Form into 12 pancakes trying to flatten then so that they cook evenly.

In a large skillet over medium heat, heat 1/3 of the oil.

Cook the pancakes 4 at a time until golden brown (about 2 minutes on each side)

Transfer to a baking sheet and then bake at until crisp and cooked through about 5-7 minutes.

For best results serve hot with a side of sour cream. Yummy!

Serving Size: 2 pancakes 3oz • Calories: 137 • Points: 2.5