- 1 1/2 cups cubed Yukon Gold potatoes
- 3 cups roughly chopped cauliflower
- 1/3 cup whole wheat flour
- 1 egg, lightly beaten
- 1 egg white
- 1 tablespoon chopped fresh chives, plus additional for garnish
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 teaspoons vegetable oil, divided
- Light sour cream (optional)
Bring large saucepan of water to a boil. Add potatoes and cauliflower; 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.
Gently mash potatoes and cauliflower in large bowl. Add flour, egg, egg white, 1 tablespoon chives, baking powder, and salt; mix well.
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.
Serve with sour cream, if desired. Garnish with additional chives.
Yield: 6 servings. Serving size: 2 pancakes.
Nutrition Facts Per Serving:
Calories: 89, Carbohydrates: 14 g, Protein: 4 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 31 mg, Sodium: 313 mg, Fiber: 2 g
Exchanges per serving: 1/2 Bread/Starch, 1/2 Fat, 1 Vegetable.
Copyright Diabetic Cooking.