Combining several types of potatoes reduces the high-glycemic impact of white potatoes alone. I like three types: Idaho white potatoes, golden or purple potatoes, and Japanese yams or sweet potatoes.

Ingredients

• 1 cup cooked golden or purple potatoes, mashed
• 1 cup cooked white potatoes, mashed
• 1 cup Japanese yams or sweet potatoes, mashed
• ½ cup self-rising flour or pancake mix (gluten-free)
• 1 cup non-dairy milk or equivalent to desired consisency
• ½ cup finely minced onion
• ½ tsp Himalayan salt or "No Salt" substitute 
• Pinch of ground nutmeg
• ½ cup egg whites (or equivalent in egg replacer)

Preparation

Place all ingredients in a bowl and blend thorough.

Drop batter by tablespoonfuls into pre-heated skillet over medium temperature. Flatten into thin pancake shape.

Cook until bottoms of pancakes are browned.

Turn and cook until other side is browned.

Repeat until all batter has been used.

Serving

Place on serving plate and serve with toast and fruit.