Shred potatoes and squeeze out most of moisture, using cheesecloth, if necessary. Combine potatoes and onions and toss with flour. Add salt, pepper and eggs; mix well.
Lightly oil non-stick skillet. Portion ½ cup potato mixture into hot skillet and spread to 4 inch round for each pancake. Cook over medium heat, about 5 minutes or until brown on one side. Turn and cook 2 to 5 minutes longer or until browned on second side. Keep warm until ready to serve.
Serving tip: Serve with dairy sour cream and applesauce.
Nutritional Analysis per serving: 110 calories, 4.0 g protein, 1.9 g fat, (15% calories from fat), 19.8 g carbohydrates, 71 mg cholesterol, 1.66 g fiber, 204 mg sodium.