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Ingredientes
- 1 1/4 c. peeled, cubed baking potato, about 1/2 pound
- 2 tbsp. all-purpose flour
- 3/4 c. thinly sliced green onions
- 1/2 c. (2 ounce.) shredded reduced fat sharp cheddar cheese
- 1/4 c. minced fresh parsley
- 1/3 c. plain low-fat yogurt
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Dash of grnd nutmeg
- 1 egg, beaten
- Vegetable cooking spray
Direcciones
- Place cubed potato in a medium saucepan; cover with water and bring to a boil. Cover, reduce heat and simmer potato 15 min or possibly till tender. Drain and let cold.
- Combine potato and flour in a large bowl; mash with a fork. Stir in green onions, cheese, parsley, yogurt, salt, pepper, nutmeg and egg.
- Spoon about 2 Tbsp. batter per pancake onto a warm non-stick griddle coated with cooking spray. Cook 3 min on each side or possibly till browned. Serve hot. Yield: 16 (2") pancakes (about 34 calories per.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 2 servings | |
| Calories 270 | |
| Calories from Fat 118 | 44% |
| Total Fat 13.4g | 17% |
| Saturated Fat 7.67g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 128mg | 43% |
| Sodium 531mg | 22% |
| Potassium 566mg | 16% |
| Total Carbs 24.03g | 6% |
| Dietary Fiber 3.0g | 10% |
| Sugars 3.77g | 3% |
| Protein 14.37g | 23% |
