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Potato Cabbage Pancakes
Source: Diabetic Cooking Magazine

Pancakes made from egg, potato, and cabbage.

Rating:
Prep Time: 5 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 41.6
Total Carbs 8.2 g
Dietary Fiber 0.9 g
Sugars 0.7 g
Total Fat 2.4 g
Saturated Fat 0.9 g
Unsaturated Fat 0.3 g
Potassium 192.5 mg
Protein 2.0 g
Sodium 32.9 mg
Dietary Exchanges
, 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

0 1/2 cup  Hash Browns, shredded, frozen
0 1/2 cup  coleslaw salad mix
2 oz  egg whites
0 1/4 tsp  white pepper
4 tbsp  unsweetened applesauce
2 tbsp  fat free sour cream
Directions
  1. In a medium bowl mix potatoes, slaw, egg whites and pepper.
  2. Scoop and pack batter into 1/2-cup measure.
  3. Gently invert cup into skillet. Repeat with second pancake. Drizzle any juices from bowl over pancakes.
  4. When batter begins to sizzle, gently press down with spatula to flatten into pancakes that are 1/2 inch thick and about 4 inches in diameter.
  5. Cook until pancake browns on one side, about 5 minutes. Turn pancakes. Cook on second side until pancake browns, 4 to 5 minutes.
  6. If desired, top each pancake with either 2 tablespoons applesauce or 1 tablespoon sour cream.

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