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Garbanzo Potato Pancakes

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Garbanzo Potato Pancakes

Garbanzo Potato Pancakes recipe

 

Yield

12 servings

Prep

10 min

Cook

10 min

Ready

20 min
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 cup chickpea (garbanzo) flour
null
*
1 cup potatoes, instant
(flakes)
*
½ cup onions
finely chopped
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1 medium zucchini
or cucumber, grated
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½ teaspoon sea salt
optional
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2 teaspoons baking powder
non-alum
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2 cups water
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Ingredients

Amount Measure Ingredient Features
237 ml chickpea (garbanzo) flour
null
*
237 ml potatoes, instant
(flakes)
*
118 ml onions
finely chopped
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1 medium zucchini
or cucumber, grated
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2.5 ml sea salt
optional
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1E+1 ml baking powder
non-alum
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473 ml water
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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 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.

Serve with sour cream if desired.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 63g (2.2 oz)
Amount per Serving
Calories 160% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 306mg 13%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 2g
Vitamin A 2% Vitamin C 16%
Calcium 6% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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