Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light April 2006


Credit: Randy Mayor

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

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.