Shredded Potato Pancakes

1 Combine Ener-G Egg Replacer, flour, baking powder and pepper in a large bowl. Whisk the dry ingredients together and set aside.

2 Using either a food processor or hand grater, alternatively shred all the potatoes and onions. Transfer the mixture into a colander and squeeze out excess liquid. When finished, place the mixture onto a towel or double set of paper towels to squeeze out as much of the remaining liquid as possible. Discard any big pieces that were not completed grated if using a food processor. Transfer mixture to the large bowl of dry ingredients and mix well until the flour is completely absorbed. (I use my hand to mix the ingredients together as it seems to incorporate all of the components best.)

3 Using a 1/4 cup measuring cup, spoon the mixture into a non-stick frying pan. (If using an 11-inch pan, this will allow you to cook 4 potato pancakes at a time.) Flatten the mixture with a spatula (if the pancake sticks to the spatula, scrape it off and add it back to the pancake in the pan) and cook over medium heat. When you flip the pancake, flatten the pancake again with the spatula. The first batch always takes longer to cook than the remaining batches. Usually the first batch is 8 minutes on the first side and 6 to 8 minutes on the other. The rest of the batches take about 6 minutes on each side to cook.

4 You can keep the potato pancakes warm in a 200 degree oven until all of them are cooked. My family likes to eat them as soon as they are made. Serve with tofu sour cream, apple sauce, ketchup, or any condiment you like with potatoes. Salt to taste, if desired.

5 Variations of making Shredded Potato Pancakes: Gluten Free: Omit the All-Purpose Flour.

6 Maximum Weight Loss: Omit the Ener-G Egg Replacer, All-Purpose Flour and non-aluminum baking powder.

7 With Scallions: Omit the large yellow onion and replace with 1-2 bunches of thinly sliced scallions (discarding the dark green tops).