Spinach Patties

1 (10 oz.) pkg. frozen spinach (or about 1 lb. fresh spinach, chopped and cooked)
½ cup egg substitute
1½ cups skim milk or plain soy milk
¼ tsp. salt
1/8 tsp. ground nutmeg
1/8 tsp. freshly ground black pepper
1 cup flour
2 Tbsp. canola oil

Thaw spinach and squeeze it dry.  Beat egg substitute in medium bowl.

Add spinach and remaining ingredients and stir to blend.

Drop by ¼ cup onto hot, non-stick skillet sprayed with cooking spray.

Cook 3 to 5 minutes on each side, until pancakes have browned.  Keep cooked pancakes warm in the oven while you finish the batch.

Serve with grilled chicken and corn on the cob, or use pancakes as a vegetarian main dish and serve with corn, sliced tomatoes and hot rolls. 

Yield: 12 pancakes.

PER PANCAKE:    
CALORIES: 80       
FAT: 3g            SATURATED FAT: 0g
SODIUM: 100mg
CARBOHYDRATE: 10g    
CHOLESTEROL: 1mg   
PROTEIN: 4g
FIBER: 1g

WeightWatchers Points:  2

Diabetic Exchange: 1/2 carbohydrate + 1 vegetable + 1/2 fat