Carrot-Onion Pancakes
1
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
This makes a great accompaniment to any holiday meal. Make a batch before your company arrives, and rewarm them in the oven.
Ingredients
Carrots
4 medium, finely grated
Onion
½ small, finely grated
Fresh oregano
1 tsp(s), chopped
Liquid egg substitute
1 cup(s)
Matzo meal
½ cup(s), whole wheat
Table salt
⅛ tsp(s), or to taste
Black pepper
⅛ pinch(es), or to taste
Olive oil cooking spray
1 spray(s)
Canned tomato sauce
½ cup(s), heated
Instructions
1
Stir together carrots, onion, oregano, egg substitute and matzo meal; season to taste with salt and pepper. If batter is too dry to mold together, stir in 1 to 2 tablespoons of water.
2
Coat a large nonstick skillet with cooking spray and warm over medium heat.
3
Spoon batter into skillet by heaping tablespoonfuls and flatten with a spatula. Cook until nicely browned, about 4 to 5 minutes per side. Remove from pan and cover with aluminum foil to keep warm; repeat with remaining batter. Serve hot with tomato sauce on the side. Yields two 3-inch pancakes and about 1 1/3 tablespoons of tomato sauce per serving.
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