Potato Carrot Onion Pancakes

Serves: 4
WW Points: 5

1 cup all-purpose flour -- plus
2 tablespoons all-purpose flour
1 teaspoon double-acting baking powder
1/2 teaspoon slat
2 eggs
1 large baking potato -- scrubbed and grated
2 carrots -- grated
1 onion -- grated

In a large bowl, combine the flour, baking powder and salt. Add the eggs and 1 cup water; stir until just blended (do not overmix). Stir in the potato, carrots and onion.

Spray a large nonstick skillet or griddle with nonstick cooking spray; heat. Pour the batter by 1/4-cup measures into the skillet. Cook just until bubbles begin to appear at the edges of the pancakes, 3 to 4 minutes; turn over and cook 2 to 3 minutes longer. Repeat with the remaining batter, making 12 pancakes.

Nutritional Analysis:
254 Calories, 4 g Total Fat, 1 g Saturated Fat, 106 mg Cholesterol, 451 mg Sodium, 46 g Total Carbohydrate, 4 g Dietary

Fiber, 9 g Protein, 114 mg Calcium.

From: http://livinglowfat.com/
Source: Simply the Best Cookbook (WW), provided by http://www.madsrecipes.com/

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