Potato Pancakes

4 potatoes, peeled
1 small onion, finely chopped
2 eggs or soy egg substitute
1/3 cup whole wheat flour
1 teaspoon low-sodium baking powder
1/2 teaspoon salt, if desired
Pinch ground black pepper
Vegetable oil for frying

Grate potatoes, place in a colander and rinse under cold water to remove starch. Drain well. Combine potatoes and onion in a large bowl. Beat eggs or soy eggs into mixture. Stir in flour, baking powder, salt and pepper. Heat 1/8 inch oil in a large skillet. Drop about 2 tablespoonful of batter into oil and flatten with the back of a wooden spoon. The flatter the pancake the crisper it will be. Brown well on both sides. Drain on paper towel. Keep cooked pancakes warm in a 175 degree oven. Serves 4.

Calories: 182, total fat: 3g, dietary fiber: 3g, protein: 7g, potassium:21 percent