
Sweet Curried Carrot and Zucchini Pancakes
1
Points® value
Total Time
45 min
Prep
25 min
Cook
20 min
Serves
4
Difficulty
Moderate
These sweet-spicy pancakes make a delightful brunch entrée. You can shred the vegetables in advance but be sure to squeeze out their liquid just before baking.
Ingredients
Carrots
2 large, shredded (about 2 1/2 cups)
Cumin seeds
⅛ tsp(s)
Uncooked rolled oats
1 cup(s)
Raw egg
2 large
Egg whites
2 serving(s), large
Unsweetened applesauce
1 cup(s)
Curry powder
½ tsp(s)
Ground cinnamon
¼ tsp(s)
Table salt
¼ tsp(s)
Baking powder
2 tsp(s)
Fat free sour cream
½ cup(s)
Ground ginger
¼ tsp(s)
Zucchini
2 large, shredded (about 2 1/2 cups)