Photo of Sweet curried carrot and zucchini pancakes by WW

Sweet curried carrot and zucchini pancakes

4
3
1
Smartpoints value per serving
Total Time
45 min
Prep
25 min
Cook
20 min
Serves
4
Difficulty
Moderate
Ever think you'd hear the words zucchini and pancake in the same sentence? Well, we're huge fans of this recipe for sweet curried carrot and zucchini pancakes. It might sound peculiar, but these vegetable pancakes make a great Hanukkah side dish. They're also packed with Indian flavors, so if you're looking for a low-carb option to dunk in some chicken tikka masala, then you've come to the right recipe! Plus, to save some time in the preparation process, you can shred the vegetables in advance. But, be sure to squeeze out their liquid just before use; otherwise, you'll be left with some soggy pancakes.

Ingredients

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)

egg(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

tsp

Instructions

  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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