Potato Carrot Zucchini Pancakes with Applesauce
| 3 | russet potatoes, peeled |
| 1 | zucchini |
| 2 | carrots, peeled |
| 1 | onion, peeled |
| 1 tbsp | organic flour or matzah meal |
| 2 | egg whites |
| 1 tsp | baking powder |
| 1/4 tsp | sea salt |
| pinch | black pepper |
| extra virgin olive oil or canola oil cooking spray |
- Place egg whites, flour, baking powder, sea salt, and pepper in a large bowl. Mix well.
- For this next step, work quickly so that prepped potatoes do not turn dark; alternately, if grating by hand, grate potatoes into a bowl that has been placed in an ice water bath to help prevent browning while you work.
- Grate carrots, zucchini and onion in a food processor or by hand. Grate potatoes separately and squeeze out any excess water. Add all grated vegetables to the bowl with ingredients from step one and mix.
- Spray or brush a griddle or large sauté pan with oil and bring to temperature over medium-low heat.
- Spoon mix onto the griddle as you would for pancakes.
- Cook until golden on each side. Place pancakes on an oiled cookie sheet.
- Finish pancakes in a 350 degree oven for 20 minutes.
- Serve warm with applesauce. You can purchase an organic applesauce with no sugar or make your own.