Sweet Curried Carrot and Zucchini Pancakes
- Total Time
These vegetable pancakes make a great Hanukkah side dish. You can shred the vegetables in advance but be sure to squeeze out their liquid just before use.
uncooked carrot(s)2 large, shredded (about 2 1/2 cups)
uncooked zucchini2 large, shredded (about 2 1/2 cups)
uncooked rolled oats1 cup(s)
egg white(s)2 large
unsweetened applesauce1 cup(s), divided
curry powder½ tsp
ground cinnamon¼ tsp
table salt¼ tsp
baking powder2 tsp
cooking spray2 spray(s)
fat free sour cream½ cup(s)
ground ginger¼ tsp
ground cumin⅛ tsp
- Preheat oven to 375ºF. 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.
- Coat a 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 12 pancakes total. Flatten pancakes to 1/2-inch thickness. Bake until pancakes are firm and golden brown around edges, about 15 to 20 minutes.
- Meanwhile, prepare sour cream topping. Stir together sour cream, remaining 1/2 cup of applesauce, ginger and cumin in a medium bowl.
- Remove pancakes from oven and let stand 5 minutes; gently remove pancakes from pan with a spatula. Serve with sour cream topping. Yields 3 pancakes and about 1/4 cup of topping per serving.