Makes 6 Servings � Serving Size: 2 (4-in) pancakes
4 tsp extra virgin olive oil
1 cup onion � small dice
1/2 cup whole-wheat flour
1 tbsp baking powder
1 tsp salt
3 tbsp non-fat skim milk or almond milk
1 1/4 lb Idaho potatoes � peeled and diced (5 medium-size potatoes)
1 cup zucchini � grated (one small zucchini)
1/4 cup walnuts � toasted, chopped
Heat a non-stick saut� pan; add 1 teaspoon olive oil and the onions. Saut� on low heat until the onions are golden and caramelized, remove and set aside.
While onions are saut�ing squeeze excess water out of grated zucchini and reserve. In a small bowl, combine whole-wheat flour, baking powder and salt, and set aside. In a blender add potatoes, skim milk and blend until pur�ed. Then add bowl of dry ingredients and blend until well mixed. Pour blender ingredients into large mixing bowl; fold in grated zucchini and saut�ed onions.
Heat non-stick saut� pan; add remaining (1 tablespoon) olive oil. When pan is hot, add quarter cup amounts of potato mixture and spread out to form 4-inch pancakes, saut� until golden brown on each side and serve with broccoli.
Nutritional Information per Serving
Calories: 180
Sodium: 480mg
Sugars: 4g
Cholesterol: 0mg
Saturated Fat: 1g
Fiber: 4g
Protein: 5g
Carbohydrate: 29g