Isn’t it crazy how after all the food you ate on Thanksgiving, you still managed to have an endless supply of leftovers? Did you know that your leftovers could be more than just a dinnertime treat?
Here’s a Mashed Potato Pancake recipe from thegreatbalancingact.com with a few changes I made to cut out some of the fat content. The taste was completely unexpected, but still delicious; nice and crispy on the outside with a solid inside compared to your typical Aunt Jemima pancakes.
All you need is:
- A cup of leftover mashed potatoes
- ¼ cup of plain, non-fat Greek Yogurt (4 for $4 Chobani cups at Shop Rite)
- 3 tbsp of Egg Whites
- 2 tbsp of flour
- A dash of cinnamon
Combine ingredients, spray some zero-calorie cooking spray on a pan, and cook for eight minutes on each side until golden brown. They taste best when they’re small and thin so a little batter goes a long way. Top it off with some leftover cranberry sauce or maple syrup and enjoy a cheap, protein-packed meal!