1 1/4 c. peeled, cubed baking potato, about 1/2 lb.
2 tbsp. all-purpose flour
3/4 c. thinly sliced green onions
1/2 c. (2 oz.) shredded reduced fat sharp cheddar cheese
1/4 c. chopped fresh parsley
1/3 c. plain low-fat yogurt
1/4 tsp. salt
1/8 tsp. pepper
Dash of ground nutmeg
1 egg, beaten
Vegetable cooking spray

Place cubed potato in a medium saucepan; cover with water and bring to a boil. Cover, reduce heat and simmer potato 15 minutes or until tender. Drain and let cool.

Combine potato and flour in a large bowl; mash with a fork. Stir in green onions, cheese, parsley, yogurt, salt, pepper, nutmeg and egg.

Spoon about 2 tablespoons batter per pancake onto a hot non-stick griddle coated with cooking spray. Cook 3 minutes on each side or until browned. Serve warm. Yield: 16 (2") pancakes (about 34 calories per.