Ingredients:
1/2 cup shredded hash brown potatoes
1/2 cup coleslaw mix, lightly packed
1/4 cup egg whites
1/4 teaspoon white pepper
4 tablespoons unsweetened applesauce (optional)
2 tablespoons fat free sour cream (optional)
Directions:
Mix in medium bowl potatoes, slaw, egg whites and pepper.
Spray large nonstick frypan with veggie cooking spray and heat over medium high.
Scoop and pack batter into 1/2 cup measure, gently invert cup into frypan.
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 aboout 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 tablespoon applesauce or 1 tablespoon sour cream.
Servings: 2
Time preparation: 5 min.
Time total: 15 min.