Potato Pancakes with Kretschmer Wheat Germ | Kretschmer Wheat Germ
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Potato Pancakes with Kretschmer Wheat Germ

Wheat Germ and Potato Pancakes

Nutrition Facts

Serving Size: 5 pancakes (149g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 260
Calories From Fat 140
  • % Daily Value
  • Total Fat 15g 23%
  • Saturated Fat 2.5g 13%
  • Trans Fat 0g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 10g
  • Cholesterol 45mg 15%
  • Sodium 310mg 13%
  • Potassium 0mg 0%
  • Total Carbohydrate 25g 8%
  • Dietary Fiber 3g 12%
  • Sugars 2g
  • Protein 5g
  • Vitamin A 2% Vitamin C 15%
  • Calcium 2% Iron 6%
  • Vitamin E 20% Thiamin 15%
  • Folate 15% Phosphorus 10%
  • Magnesium 10% Zinc 8%

Potato pancakes aren’t just for special occasions. Make them as a side dish at dinner or for brunch on the weekend. Try serving them with smoked salmon and Greek yogurt for a savory dish, or go more traditional, pairing them with yogurt, apple sauce or even some maple syrup.

Serves 4

1/4 cup olive oil

1 pound baking potatoes, such as Idaho, peeled and shredded with a box grater or food processor (about 3 small)

4 tablespoons Kretschmer Original Toasted Wheat Germ

1/2 small onion, peeled and finely shredded

1/2 teaspoon salt

1/4 teaspoon pepper

1 egg, lightly beaten

Preheat oven to 450° F. On each of two rimmed nonstick baking sheets, brush 2 tablespoons olive oil to evenly coat.

In large bowl mix together shredded potatoes, wheat germ, onion, salt and pepper. Add egg and stir until well combined. Scoop a generous tablespoon of pancake mixture and place on cookie sheet. Gently flatten pancakes with the palm of your hand.

Bake in preheated oven 18 to 20 minutes, rotating trays and flipping pancakes over with a thin spatula halfway through baking time. Remove pancakes once golden brown and crispy. Serve warm. 

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