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
Serving Sizes: 1 Pancake1 Point®MyWW Points: 1 Blue Plan and 2 Green PlanWe are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.