Baked Potato Pancakes

Ingredients

• Onions

  Raw

  ½ cup, chopped or 80g

• Potato

  Flesh and skin, raw

  2 potato, large or 738g

• Zucchini

  Summer squash, includes skin, raw

  1 large or 323g

• Oat flour

  Partially debranned

  ½ cup or 69g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tsp or 5g

• Pepper

  Spices, black

  ½ tsp or 1g

Directions

1. Preheat oven to 425°F. Line two sheet pans with parchment paper.
2. Spread half of the grated vegetables on a clean kitchen towel, roll and wring the towel to remove excess moisture. Transfer to a large mixing bowl and repeat with the remaining vegetables.
3. In a small bowl, combine oat flour, baking powder, and pepper. Add to the vegetable bowl and mix well, using your hands to evenly distribute.
4. Scoop about ¼ cup of the potato mixture, shape into a semi-tight ball, flatten with your palms, and place onto the prepared pan. Repeat with remaining mixture, spacing pancakes about 2 inches apart.
5. Bake for 12 minutes, flip, and bake for another 12 minutes or until desired crispness. Serve immediately with your choice of condiment.