1 lb. tempeh (White Wave) steam 20 minutes, cooled, grated
4 c. potatoes, grated
1 1/2 c. milk or 1 1/2 c. soy milk
1 c. whole wheat pastry flour or rye flour
1/4 c. onion, minced
2 tsp. baking powder
1 1/2 tsp. salt
3/4 tsp. black pepper

Mix well. Batter should not be thick.

Heat cast iron skillet on medium high burner with 1/4 inch oil. Spoon about 1/2 cup of batter for each pancake into hot oil. Cook until browned on both sides. Drain on absorbent paper.

Serve hot with sour cream or applesauce. This recipe contains 21 gm. of protein.