These Healthy Leftover Mashed Potato Pancakes are just 65 calories each! These low calorie mashed potato pancakes are perfect for using up leftover mashed potatoes.

Everything You’ll Need

2 cups Low Calorie Mashed Potatoes (or leftovers)
2 eggs
¼ cup flour (all-purpose or gluten free)
¼ teaspoon salt
⅛ teaspoon pepper
2 garlic cloves
1 green onion
2 tablespoons cheese (cheddar, parmesan, goat cheese, or feta)
Olive Oil Spray
Low Calorie Ranch (optional for dipping)

Healthy Leftover Mashed Potato Pancakes

Low Calorie Potato Pancakes Meal Prep and Storage

Meal Prep

To meal prep these mashed potato pancakes you’ll want to start by choosing how many pancakes you want to make. One batch makes 8 pancakes, but the recipe card has a button (1x,2x,3x) to double or triple the recipe so you can make more pancakes should you desire. Make the pancakes according to the directions and cool completely. Cut out pancake sized squares of parchment paper, and add one between each pancake (to stop the pancake from sticking together).
Freeze the Entire Batch – Stack the mashed potato pancakes with parchment paper between each and move to a freezer bag or container. Add to the freezer. Will hold for 1 month.
Freeze Individual Portions – Choose how many you want per serving and stack the single serving of mashed potato pancakes with parchment paper between each. Add to a sandwich bag or small container, place in the freezer. Will hold for 1 month.
To Reheat: Microwave for 2-3 minutes. Or pop in the toaster, or place on a cookie sheet in an oven at 250 degrees for 5 minutes.

Storage

Store in the Fridge: Make the mashed potato pancakes according to the directions, cool completely. Cut out pancake sized squares of parchment paper, and add one between each potato pancake (so they don’t stick to each other). Then move to a freezer bag or container. Store in the fridge for up to 5 days.
Store in the Freezer: Make the mashed potato pancakes according to the directions, cool completely. Cut out pancake sized squares of parchment paper, and add one between each pancake (so they don’t stick to each other). Then move to a freezer bag or container. Store in the freezer for up to a month.
To Reheat: Microwave 1 minute from defrosted, or 2-3 minutes from frozen. Or pop in the toaster, or place on a cookie sheet in an oven at 250 degrees for 5 minutes.

Healthy Leftover Mashed Potato Pancakes Recipe

More Low Calorie Holiday Leftover Recipes:

Healthy Leftover Mashed Potato Pancakes

Lose Weight By Eating

These Healthy Leftover Mashed Potato Pancakes are the perfect side dish or snack for using up leftover mashed potatoes.

Though I did use my low calorie mashed potatoes to make this recipe, you can use whatever leftovers you have.

Special Tip: You can use whatever cheese you have on hand. This is meant to be easy and versatile so you can use up ingredients you already have on hand.

5 from 1 vote

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Prep Time 10

Cook Time 10

Total Time 20

Course Side Dish, Snack

Cuisine American

Servings servings

Calories 65 kcal

Ingredients

2 cups Low Calorie Mashed Potatoes or leftovers
2 eggs
¼ cup flour all-purpose or gluten free
¼ teaspoon salt
⅛ teaspoon pepper
2 garlic cloves minced
1 green onion minced
2 tablespoons cheese cheddar, parmesan, goat cheese, or feta
Olive Oil Spray
Low Calorie Ranch optional for dipping

Instructions

Mix mashed potatoes, egg, flour, salt, pepper, garlic, onion and cheese together.
Preheat skillet to medium heat and spray with olive oil.
Pour or scoop 1/4 cup portions of batter to a hot pan, cook for a few minutes, flip and cook until browned.
Serve hot with ranch, sour cream, apple sauce, or enjoy alone.

Nutrition

Serving: 1pancakeCalories: 65kcalCarbohydrates: 9.4gProtein: 2.9gFat: 1.8gSaturated Fat: 0.7gCholesterol: 9.4mgSodium: 103mgPotassium: 182mgFiber: 1.1gSugar: 0.6gCalcium: 25mgIron: 1mg

Keyword Healthy Leftover Mashed Potato Pancakes, Leftover Mashed Potato Pancakes, Low Calorie Leftover Mashed Potato Pancakes

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About the Author

Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.

After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.