Garbanzo Potato Pancakes

1 c AM Garbanzo Flour

1 c AM Potato Flakes

1/2 c Onion finely chopped

1 md Zucchini squash or cucumber

-- grated 1/2 ts Sea salt (optional)

2 ts Non-alum baking powder

2 c Water

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 1/2 cup AM Whole Wheat Flour for 1/2 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. Source: Arrowhead Mills 'toasted Garbanzo Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias