PREPARATION:

1. Prepare Warm Corn Salsa; keep warm.
2. Combine potatoes, zucchini, egg substitute, flour, onion, bell pepper, salt and black pepper in medium bowl until well blended.
3. Spray large nonstick skillet with cooking spray; heat over medium-high heat until hot. Drop potato mixture by 1/4-cupfuls into skillet. Cook pancakes, four or six at a time, about 3 minutes on each side or until golden brown. Place 2 pancakes onto serving plate; top with 1/2 cup Warm Corn Salsa. Garnish as desired.