Potato Performance Pancakes with Apple Butter

1. Mix potato shreds, crushed cereal, beaten egg, spices and grated orange peel together in large bowl until well combined.
2. Heat 2 Tablespoons of the oil in a non-stick skillet. With a small ice cream scoop, about 1-1/2 Tablespoons and drop about 6 scoops into the hot skillet.
3. Cook pancakes for 2-3 minutes, or until golden brown. Flip and cook for another 2-3 minutes or until golden brown and crisp on other side and transfer to plate to cool. Repeat with remaining potatoes.
4. Top with a dollop of apple butter and enjoy.

Notes

Time Saving Tip:

• Make the pancakes ahead and freeze them. Re-heat in the toaster oven as needed.

Customization Options:

• Add in shredded carrots for an extra boost of Vitamin A.
• Use ground crackers or flour instead of cereal to try a new texture.
• Top with pumpkin butter instead of apple butter for a seasonal twist.
• Grate your own potatoes instead of using pre-shredded potatoes. Peel and grate two Russet potatoes using a grater or a food processor with a grater attachment.