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Photo of Carrot-Onion Pancakes by WW

Carrot-Onion Pancakes

1 - 2
PersonalPoints™ per serving
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

Uncooked carrot(s)

4 medium, finely grated

Uncooked onion(s)

½ small, finely grated

Fresh oregano

1 tsp(s), chopped

Regular 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, 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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