Chopped walnuts add unique flavor and texture to pancake batter. Choose any fresh vegetable, such as tomato, corn, olive or roasted red pepper, as a topping with a dollop of sour cream.

Did you know that walnuts are one of the healthiest foods you can eat?  Walnuts are the only nut that contain a significant amount of omega-3 fatty acids. No other nut even comes close.  Eating a handful of walnuts every day is one small step you can take to protect your heart.  The U.S. Food and Drug Administration even approved a qualified health claim for walnuts, the first ever for a whole food.  Here walnuts pair with chicken strips for a great snack or appetizer.

In a medium bowl, combine potato, egg, flour, salt and walnuts.  Coat a 10-inch non-stick pan with cooking spray.

Over medium low heat, add heaping tablespoonfuls of the batter, flattening them into 1 1/2” cakes. Do not crowd the pan; make the pancakes in several small batches. Cook 3-4 minutes per side or until golden brown.

To serve, place 1/2 teaspoon sour cream on each pancake and top with a walnut half. Add your choice of desired toppings and herb sprig. Serve warm.

Makes 16 pancakes Serves 8:
1 serving = 2 cakes (with 1/4 cup mini cherry tomatoes) Nutrition information per serving: 113 calories, 3g protein, 10g carbohydrates, 1g dietary fiber, 9g total fat, 2g saturated fat, 28mg cholesterol, 95mg sodium.