Photo of Spicy carrot and courgette pancakes by WW

Spicy carrot and courgette pancakes

SmartPoints® value per serving
Total Time
45 min
25 min
20 min
These sweet-spicy pancakes make a delightful brunch entree. You can shred the vegetables in advance but be sure to squeeze out their liquid just before baking.


Carrots, raw

2 medium, shredded

Ground Cumin

teaspoons, level

Porridge oats

80 g

Egg, whole, raw

2 medium, raw

Egg white(s), raw

2 individual

Apple sauce

240 g, unsweetened

Curry Powder

½ teaspoons

Ground Cinnamon

¼ teaspoons, level


¼ teaspoons

Baking powder

2 teaspoons, level

Calorie controlled cooking spray

5 spray(s)

Soured Cream

115 ml

Ground Ginger

¼ teaspoons, level


2 medium, shredded


  1. Preheat oven to Gas Mark 5/190º/375ºF. Combine carrots and courgettes in a very large bowl. Squeeze vegetables by hand to drain as much liquid as possible. Stir oats into vegetables. Add eggs and egg whites and mix well. Stir in half of the applesauce, curry powder, cinnamon, salt and baking powder. Mix well.
  2. Coat large nonstick baking tray with cooking spray. Measure out pancake mixture into 8 pancakes. Flatten them to ½ -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 apple sauce, 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.

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