Total Time
15mins
Prep 5 mins
Cook 10 mins

A nice change for a side that will go with almost anything. (from Diabetic Cooking) Dietary exchange - 1 starch

Ingredients Nutrition

Directions

  1. Mix in medium bowl potatoes, slaw, egg whites and pepper.
  2. Spray large nonstick frypan with veggie cooking spray and heat over medium high.
  3. Scoop and pack batter into 1/2 cup measure, gently invert cup into frypan.
  4. Repeat with second pancake, drizzle any juices from bowl over pancakes.
  5. When batter begins to sizzle, gently press down with spatula to flatten into pancakes that are 1/2 inch thick and aboout 4 inches in diameter.
  6. Cook until pancake browns on one side, about 5 minutes.
  7. Turn pancakes, cook on second side until pancake browns, 4 to 5 minutes.
  8. If desired, top each pancake with either 2 tablespoon applesauce or 1 tablespoon sour cream.
Most Helpful

5 5

I made this last night to go with our pork chops. It was very good. My husband was surprised when I told him what was in it. He had a dab of sour cream on his and I had mine plain. I was wishing I had made more. We will definitely have this again and again. So easy, too. Thanks for sharing this recipe.

5 5

Yum! I like my pancakes thin and crispy, so I stretched this recipe to make 6 very thin 4-inch-round pancakes. Also, I used broccoli coleslaw instead of regular, and egg substitute (Egg Starts from Costco) instead of whites, because that was what was on hand. I didn't even need applesauce or sour cream as toppings, but I'm sure the extra oil from frying made up for the calories saved. I ate this as a light lunch. Thank you for sharing!

3 5

We used shredded potatoes and served with sour cream.