Garbanzo Potato Pancakes
Garbanzo Potato Pancakes recipe
Yield
12 servingsPrep
10 minCook
10 minReady
20 minLow 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 |
|
| 1 | medium |
zucchini
or cucumber, grated |
|
| ½ | teaspoon |
sea salt
optional |
|
| 2 | teaspoons |
baking powder
non-alum |
|
| 2 | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
chickpea (garbanzo) flour
null |
* |
| 237 | ml |
potatoes, instant
(flakes) |
* |
| 118 | ml |
onions
finely chopped |
|
| 1 | medium |
zucchini
or cucumber, grated |
|
| 2.5 | ml |
sea salt
optional |
|
| 1E+1 | ml |
baking powder
non-alum |
|
| 473 | ml |
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 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.
