Sweet Curried Carrot and Zucchini Pancakes
1
Points®
Total time: 45 min • Prep: 25 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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)
Instructions
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.
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