Serves: 9
Total Calories: 122
1. Shred 3/4 cup potato. Set aside. Cook remaining potatoes in boiling, salted water until tender. Drain and mash in large bowl. Set aside.
2. Stir together KELLOGG'S ALL-BRAN cereal, flour, salt and 1/8 teaspoon each of the ginger and cinnamon. Add to mashed potatoes. Stir in egg, milk, margarine, vanilla and reserve shredded potatoes.
3. Heat oil in large fry pan. Portion mixture, using 1/4 cup for each pancake, into fry pan. Flatten slightly. Cook over medium heat about 3 minutes on each side or until golden brown. Keep warm in oven at 250°F until serving time. Combine remaining ginger and cinnamon with applesauce. Serve pancakes with spiced applesauce.
This Sweet Potato Pancakes recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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