Garbanzo potato pancakes
12 pancakes
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | AM Garbanzo Flour |
| 1 | cup | AM Potato Flakes |
| ½ | cup | Onion finely chopped |
| 1 | medium | Zucchini squash or cucumber grated |
| ½ | teaspoon | Sea salt (optional) |
| 2 | teaspoons | Non-alum baking powder |
| 2 | cups | Water |
Directions
Mix the dry ingredients and the vegetables together. Add the water and stir well. Cook like pancakes on an oiled skillet or griddle.
VARIATIONS: For lighter, extra tasty pancakes, substitute ½ cup AM Whole Wheat Flour for ½ cup of the potato flakes. Add a tablespoon of oil, 2 teaspoons of tamari soy sauce and a little garlic to the water and stir in the dry mixture. Cook as directed.
Source: Arrowhead Mills "toasted Garbanzo Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias