Baked Potato Pancakes

Ingredients

• Onions

  Raw

  ½ cup, chopped or 80g

• Russet potatoes

  Flesh and skin, raw

  2 potato large (3" to 4-1/4" dia) or 738g

• Zucchini

  Summer squash, includes skin, raw

  1 large or 323g

• Oat flour

  Partially debranned

  ½ cup or 69g

• Baking powder

  Leavening agents, low-sodium

  1 tsp or 5g

• Pepper

  Spices, black

  ½ tsp or 1g

Directions

1. Flour should be oat not wheat, the website does not allow for cup calculation
2. Preheat oven to 425 degrees F. Cover two sheet pans with parchment paper.
3. Spread half of the grated vegetables on a clean kitchen towel, then roll and wring the towel to draw out the excess moisture. Transfer to a large mixing bowl. Repeat with the remaining vegetables.
4. In a small bowl, combine the oat flour, baking powder, and pepper. Add to the vegetable bowl, and mix well, using your hands to evenly distribute the flour and baking powder.
5. Scoop about ¼ cup of potato mixture, and hand-shape it into a semi-tight ball. Flatten with your palms, and place the pancake onto the prepared pan. Repeat with the remaining mix, spacing the pancakes about 2 inches apart.
6. Bake for 12 minutes. Flip and bake for another 12 minutes, or to your desired level of crispness. Serve at once. Top with the condiment of your choice.

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