Ingredients for Cabbage Potato Pancakes
- Shredded Hash Brown Potatoes
- Coleslaw Mix
- Egg White
- White Pepper
- Unsweetened Applesauce
- Fat Free Sour Cream
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How to Make Cabbage Potato Pancakes
- In a medium bowl, combine 1 pound shredded potatoes, 1 cup shredded cabbage (coleslaw mix works great!), 2 large egg whites, and 1/4 teaspoon black pepper. Mix well.
- Lightly spray a large nonstick skillet with vegetable cooking spray and heat over medium-high heat.
- Using a 1/2 cup measuring cup, scoop and gently pack the batter. Invert the cup into the hot skillet to form a pancake.
- Repeat with the remaining batter, adding a second pancake to the skillet. Drizzle any excess batter juices from the bowl over the pancakes.
- Once the batter begins to sizzle, gently press down on each pancake with a spatula to flatten to about 1/2 inch thick and 4 inches in diameter.
- Cook for approximately 5 minutes per side, or until golden brown and cooked through.
- Remove from skillet and serve immediately.
- Optional: Top each pancake with 2 tablespoons of unsweetened applesauce or 1 tablespoon of light sour cream.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
5g
Fat
8g
Carbs
4g
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15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American For 1 Or 2 Healthy Pancakes And Waffles Breakfast Side Dishes Potatoes Vegetables Canadian Easy Diabetic Stove Top Dietary Low Sodium Low Cholesterol Low Calorie Low Carb Inexpensive Healthy 2 British Columbian Low In Something Greens Equipment Number Of Servings
