Weight Watchers Thyme Potato Pancakes Recipe
Weight Watchers Thyme Potato Pancakes Recipe. They’re the perfect side dish for Breakfast, Brunch, or Dinner, and they’re family friendly!
So, what goes into these delicious potato pancakes? Potatoes, onions, scallions, flour, thyme, egg, salt, and pepper. That’s it! Each ingredient is carefully chosen to provide maximum flavor and nutrition without any unnecessary calories or fat.
One of the best things about these pancakes is their size. At just 3 inches in diameter and ¼-inch thick, they’re the perfect size for a light snack or side dish.
They’re baked instead of fried, so they’re a healthier alternative to traditional potato pancakes.
But don’t let their small size fool you. These pancakes are bursting with flavor. The combination of potatoes, onions, and thyme creates a savory taste that’s hard to resist.
With only 67 calories per serving, you can enjoy them guilt-free.
They’re low fat, low calorie, gluten free, and vegetarian!
If you’re looking for a delicious snack or side dish, give them a try. Your taste buds (and your waistline) will thank you.
Weight Watchers Points
1 Point (2022/2023 Plan)
MyWW Points: 1 Blue Plan and 2 Green Plan
Related Recipes
Weight Watchers Baked Latkes
Weight Watchers Air Fryer Latkes
Weight Watchers Apple And Potato Latkes
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Fun but practical! The measurements are at 4 ounces, 7 ounces, and 10 ounces.
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Weight Watchers Thyme Potato Pancakes
Equipment
Ingredients
- 1½ pounds potatoes peeled, grated and well-drained
- 1 small onion grated
- 4 medium scallions chopped
- 6 tablespoon all-purpose flour
- 1 teaspoon fresh thyme minced
- 1 large egg
- kosher salt to taste
- fresh ground black pepper to taste
Instructions
- Preheat your oven to 400ºF
- Prepare two baking sheets by lining them with parchment paper.
- Take a strainer and line it with paper towels. Place the potatoes and onions in the strainer and press out any excess water.
- In a large bowl, combine the potatoes, onions, scallions, flour, thyme, egg, salt, and pepper. Gently toss to combine.
- Using a ¼-cup measure, scoop the potato mixture into your hands. Form each scoop into a round pancake that is 3-inches in diameter and about ¼-inch thick.
- Place the pancakes onto the prepared baking sheets. Repeat with the remaining mixture until you have eight pancakes on each sheet.
- Coat the pancakes with cooking spray.
- Bake the pancakes for 10 minutes, then remove them from the oven.
- Flip the pancakes over, coat them with cooking spray, and rotate the pans in the oven.
- Bake the pancakes for an additional 10 minutes, then rotate the pans in the oven again.
- Continue baking until the pancakes are well-browned, which should take about 10 more minutes.
- Remove the potato pancakes from the baking sheets and place them on a serving platter.
- If desired, sprinkle lightly with additional kosher salt before serving.
Notes
Nutrition
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