Shredded Carrot-Ginger Pancakes with Asian Dipping Sauce

Shredded Carrot-Ginger Pancakes with Asian Dipping Sauce Recipe
Randy Mayor
Serve these easy pancakes as an accompaniment to stir-fried rice with tofu and steamed sugar snap or snow peas. If you have a griddle, you can cook all the pancakes in one batch.

Yield:

4 servings (serving size: 2 pancakes and 1 tablespoon sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 129
Caloriesfromfat 28 %
Fat 4 g
Satfat 0.3 g
Monofat 2.1 g
Polyfat 1.2 g
Protein 5 g
Carbohydrate 18.1 g
Fiber 3.9 g
Cholesterol 0 mg
Iron 1.3 mg
Sodium 562 mg
Calcium 60 mg

Ingredients

Pancakes:
2 1/2 cups coarsely shredded carrot (about 1 pound)
1/2 cup chopped green onions
1 teaspoon minced garlic
1 teaspoon grated peeled fresh ginger
1/2 cup egg substitute
3 tablespoons cracker meal
1/4 teaspoon salt
1 tablespoon canola oil, divided
Cooking spray
Green onion strips (optional)
Sauce:
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons water
1/2 teaspoon minced garlic
1/2 teaspoon grated peeled fresh ginger
1/2 teaspoon rice wine vinegar

Preparation

To prepare pancakes, combine first 4 ingredients in a large bowl. Combine egg substitute, cracker meal, and salt in a small bowl. Add egg mixture to carrot mixture; stir to blend.

Heat 1 1/2 teaspoons oil in a nonstick griddle or large nonstick skillet coated with cooking spray over medium-low heat. Using about 1/4 cup batter per pancake, spoon 4 pancakes onto hot pan, spreading each to a 4-inch diameter. Cook 4 minutes on each side or until bottoms are lightly browned and cooked through. Transfer to a plate; keep warm. Heat remaining 1 1/2 teaspoons oil in pan; repeat procedure with remaining batter. Transfer to a plate; keep warm. Garnish with green onion strips, if desired.

To prepare dipping sauce, combine soy sauce and remaining ingredients in a small bowl, and stir with a whisk. Serve with pancakes.

Marie Simmons,

Cooking Light

April 2006
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