Shredded Carrot-Ginger Pancakes with Asian Dipping Sauce

Name: Shredded Carrot-Ginger Pancakes with Asian Dipping Sauce
Yield: 4 servings (serving size: 2 pancakes and 1 tablespoon sauce)
Ingredients: Pancakes:; 2 ½ cups coarsely shredded carrot (about 1 pound); ½ cup chopped green onions; 1 teaspoon minced garlic; 1 teaspoon grated peeled fresh ginger; ½ cup egg substitute; 3 tablespoons cracker meal; ¼ teaspoon salt; 1 tablespoon canola oil, divided; Cooking spray; Green onion strips (optional); Sauce:; 2 tablespoons low-sodium soy sauce; 1 ½ tablespoons water; ½ teaspoon minced garlic; ½ teaspoon grated peeled fresh ginger; ½ teaspoon rice wine vinegar

3 Ratings
2 Reviews

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.

By Marie Simmons

Recipe by Cooking Light April 2006

Gallery

Credit: Randy Mayor

Recipe Summary

Yield:

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

Nutrition Info

Directions

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.

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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.

Nutrition Facts

Per Serving:

129 calories; calories from fat 28%; fat 4g; saturated fat 0.3g; mono fat 2.1g; poly fat 1.2g; protein 5g; carbohydrates 18.1g; fiber 3.9g; iron 1.3mg; sodium 562mg; calcium 60mg.

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nicelitlgirl

04/22/2017

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!

MsLaurie

04/09/2012

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.

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