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

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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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Ratings & Reviews

MsLaurie's Review

April 09, 2012
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.

SheWhoMustMac09's Review

January 06, 2013

Surprisingly tasty, easy to create variations

April 22, 2017
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!