Carrot Parsnip Pancakes

Hannukah or no Hannukah, these latkes are worth making! Totally delish and totally low calorie. I doubled the recipe and we devoured them all in 2 days. They reheat nicely in the oven.  Would be great for lunch or dinner served with soup or a salad.

recipe tweaked from a Weight Watchers recipe

Carrot-parsnip latkes

2 latkes = 1 WW point

3/4 lb. carrots, peeled and finely grated
3/4 lb. parsnips, peeled and finely grated
1 medium onion, peeled and finely grated

2 large egg whites and 1 large egg --lightly beaten

1/4 cup plain dried breadcrumbs or 1/4 cup all purpose flour

2 tsp chopped fresh thyme (I left this out and they were fine.)

1/4 tsp salt

1/8 tsp coarsely ground black pepper

1. Preheat the oven to 200 degrees.
2. Stir the grated carrots, parsnip and onion in a large bowl. Add the egg whites and egg, breadcrumbs, thyme, salt and pepper and mix well.
3. Spray a large nonstick skillet with cooking spray and set over medium heat. Drop 1/4 cupfuls of the batter onto the hot skillet and press each mound into a 3-inch pancake. Cook the latkes until browned and cooked through, about 8 minutes per side. Transfer the latkes to a baking tray and put in the oven to keep warm.
4. Repeat with the remaining batter to make 16 latkes in all.