From: Diabetic Cooking, Vol 1, No 90, Nov/Dec 2013
1) Bring large saucepan of water to a boil. Add pototoes and coliflower; reduce heat. Simmer 10 minutes or until fork-tender. Drain potatoes and cauliflower. Let stand 5 to 10 minutes or until cool enough to handle.
2) Gently mash pototoes and cauliflower in large bowl. Add flour, egg, egg white, 1 tablespoon chives, baking powder and salt; mix well.
3) Heat 1 teaspoon oil in large nonstick skillet over medium heat. Drop 1/4 cupfuls potato mixture into skillet; flatten slightly. Cook 5 to 7 minutes per side or until golden brown. Repeat with remaining oil and potato mixture.
4) Serve with sour cream, if desired. Garnish with additional chives.
Can also serve with fruit for breakfast or desert.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 pancake (69g) | ||
Recipe Makes: 12 pancakes | ||
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Calories: 55 | ||
Calories from Fat: 14 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 18mg | 6 % | |
Sodium 54.3mg | 2 % | |
Potassium 203.9mg | 5 % | |
Total Carbohydrate 7.4g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 5.9g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 55
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