Sweet Potato Pancake
- Number of Servings: 2
Ingredients
2 Sweet potatoes*or lower Carb substitute = 1 cup riced cauliflower1/2 cup 2% milk 1/4 cup Almond flour 1 Tbl Extra V Olive Oil 4 Egg whites (or 2 eggs) 3 TBL Protein powder 1 tsp Sea or Himalayan salt1/2 cup thawed frozen Blueberries
Mix all ingredients.
Fry as with regular pancakes.
.
Riced cauliflower (potato substitute):
2 cups raw Cauliflower in food processor until size of grains of rice. Nuke 8 minutes, reduces to 1 cup.
Serving Size: 4 pancakes
Fry as with regular pancakes.
.
Riced cauliflower (potato substitute):
2 cups raw Cauliflower in food processor until size of grains of rice. Nuke 8 minutes, reduces to 1 cup.
Serving Size: 4 pancakes
Nutritional Info Amount Per Serving
- Calories: 400.4
- Total Fat: 16.1 g
- Cholesterol: 4.9 mg
- Sodium: 218.3 mg
- Total Carbs: 40.1 g
- Dietary Fiber: 6.4 g
- Protein: 23.3 g
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