Photo of Sweet Curried Carrot and Zucchini Pancakes by WW

Sweet Curried Carrot and Zucchini Pancakes

1 - 5
PersonalPoints™ per serving
Total Time
45 min
25 min
20 min
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.


Uncooked carrot(s)

2 large, shredded (about 2 1/2 cups)

Cumin seeds


Uncooked rolled oats

1 cup(s)

Raw egg(s)

2 large

Egg white(s)

2 egg white(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)

Uncooked zucchini

2 large, shredded (about 2 1/2 cups)


  1. Preheat oven to 375F. Combine carrots and zucchini in a very large bowl. Squeeze vegetables by hand to press out as much liquid as possible; drain liquid. Stir oats into vegetables. Add eggs and egg whites and mix well. Stir in 1/2 cup of applesauce, curry powder, cinnamon, salt and baking powder. Mix well.
  2. Coat large nonstick jelly-roll pan or cookie sheet with cooking spray. Measure out pancake mixture by rounded 1/3 cups and arrange on prepared pan, allowing 2 inches between pancakes. There should be 8 pancakes total. Flatten pancakes to 1/2-inch thickness. Bake until pancakes are firm and golden brown around edges, 15 to 20 minutes.
  3. Meanwhile, prepare sour cream topping. Stir together sour cream, remaining 1/2 cup of applesauce, ginger and cumin in a medium bowl.
  4. Remove pancakes from oven. Let set 5 minutes. Gently remove pancakes with spatula. Serve with sour cream topping. Yields 3 pancakes and about 1/4 cup of topping per serving.