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Recipe Name: Garbanzo Potato Pancakes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 12

1 Cup(s) AM Garbanzo Flour
1 Cup(s) AM Potato Flakes
1/2 Cup(s) Onion finely chopped
1 Zucchini squash or cucumber
1/2 Teaspoon(s) Sea salt, optional
2 Teaspoon(s) Non-alum baking powder
2 Cup(s) Water
Mix the dry ingredients and the vegetables together. Add the water
andstir well. Cook like pancakes on an oiled skillet or
griddle.VARIATIONS: For lighter, extra tasty pancakes, substitute 1/2
cup AMWhole Wheat Flour for 1/2 cup of the potato flakes. Add a
tablespoon ofoil, 2 teaspoons of tamari soy sauce and a little garlic
to the waterand stir in the dry mixture. Cook as directed.Source:
Arrowhead Mills "toasted Garbanzo Flour" tri-fold Reprinted
bypermission of Arrowhead Mills, Inc. Electronic format courtesy of:

Nutrition (calculated from recipe ingredients)
Calories: 73
Calories From Fat: 37
Total Fat: 4.2g
Cholesterol: 13.7mg
Sodium: 347.6mg
Potassium: 27.8mg
Carbohydrates: 2.6g
Fiber: <1g
Sugar: <1g
Protein: 6.2g

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