Sweet Curried Carrot and Zucchini Pancakes

Total Time
45 min
25 min
20 min
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 zucchini

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

uncooked rolled oats

1 cup(s)


2 large

egg white(s)

2 large

unsweetened applesauce

1 cup(s), divided

curry powder

½ tsp

ground cinnamon

¼ tsp

table salt

¼ tsp

baking powder

2 tsp

cooking spray

2 spray(s)

fat free sour cream

½ cup(s)

ground ginger

¼ tsp

ground cumin



  1. 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.
  2. 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.
  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 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.

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