4 de julio de 2017

Diabetic Friendly Potato Pancakes RECIPE FOR TODAY

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Diabetic Friendly Potato Pancakes

1 cup mashed potato flakes
3 tablespoons reduced-fat sour cream
1/2 teaspoon onion powder
1/4 black pepper
2 teaspoons canola oil
1 cup crushed oven toasted corn cereal, like Corn Chex

Prepare mashed potatoes with water according to package directions. Stir sour cream into potatoes. Shape potato mixture into 3-inch cakes. Preheat large nonstick skillet with 12 teaspoon oil over medium-high heat. Coat 3 to 4 pancakes on both sides with crushed cereal and place in hot skillet. Cook about 3 to 4 minutes on each side, or until crisp. Repeat process, adding more oil as needed.

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