WW Points: 5
1 cup all-purpose flour — plus
2 tablespoons all-purpose flour
1 teaspoon double-acting baking powder
1/2 teaspoon slat
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.
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.
Source: Simply the Best Cookbook (WW), provided by http://www.madsrecipes.com/