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.
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This are so tasty. They are worthy of a special dinner. I found them to be crispy and a terrific Passover vegetable as they are made with cracker meal and matzoh meal worked well. I will make them again. So glad that I retain my old cooking light magazines for reference.
This recipe is super fast, easy, healthy, and even my picky parents love the veggie pancakes. I have not only made them carrots, but have also used thin-spiraled zucchini and spaghetti squash. (I think the summer and winter squashes are even better than the carrots.) Happy cooking!
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