2 lbs. baking potatoes, peeled and cut into 1 inch pieces
1 c. minced onions
2 tbsp. whole wheat flour
2 egg whites
Pepper to taste
Applesauce

Finely chop potatoes in processor until pulpy. Do not puree. Transfer to large bowl. Mix in onions. Let stand until water forms at bottom of bowl, about 10 minutes. Drain potatoes and onions through fine sieve, pressing down to extract all liquid. Stir 2 tablespoons flour and egg whites into potato mixture. Season with pepper.

Form into patties and place in non-stick skillet. Cook until potatoes are brown, 1 to 1 1/2 minutes. Turn and cook until the other side is brown. Serve with applesauce. 12 pancakes.