It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Potato Cabbage Pancakes

Source: Diabetic Cooking Magazine

Pancakes made from egg, potato, and cabbage.

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 2.4 Fat, 0.4 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.
Powered by ESHA

Servings

Ingredients

Directions

In a medium bowl mix potatoes, slaw, egg whites and pepper.
Scoop and pack batter into 1/2-cup measure.
Gently invert cup into skillet. Repeat with second pancake. Drizzle any juices from bowl over pancakes.
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.
Cook until pancake browns on one side, about 5 minutes. Turn pancakes. Cook on second side until pancake browns, 4 to 5 minutes.
If desired, top each pancake with either 2 tablespoons applesauce or 1 tablespoon sour cream.