Ingredients
| Quantity | Ingredients |
|---|---|
| 1 cup | plain fat-free yogurt |
| 2 | green onions, thinly sliced |
| 2 large | baking potatoes (1 lb. total), peeled, shredded and squeezed dry |
| 1 medium-large | beet (8 oz.), peeled and shredded |
| 1 medium | carrot, shredded |
| 2 tbsp | flour |
| 1 tsp | salt |
| 1/2 tsp | baking powder |
| 2 large | egg whites |
| 4 tsp | olive oil |
Directions
1. In medium bowl, stir together yogurt and green onions. Cover and refrigerate until serving time. 2. In large bowl, stir together potatoes, beet, carrot, flour, salt, baking powder and egg whites. 3. Preheat oven to 400 degrees F. Spray large baking sheet with nonstick cooking spray. 4. In large nonstick skillet, heat 2 teaspoons of oil over medium-low heat. Using 1/2-cup measure, drop potato mixture into skillet to form 4 pancakes, and flatten to a 1/2-inch thickness. Cook until pancakes are golden brown, about 3 minutes per side. Transfer to baking sheet. Repeat with remaining 2 teaspoons oil and remaining potato mixture, cooking 4 more pancakes. Transfer to baking sheet. 5. Bake pancakes 7 to 10 minutes, turning them over once, until crisp and cooked through. Top each pancake with a dollop of yogurt sauce. Nutrition Information Per Serving: 198 calories, 4.8 g total fat, 0.7 g saturated fat, 1 mg cholesterol, 3.6 g dietary fiber, 712 mg sodium.
Source: www.wholehealthmd.com