Sweet Curried Carrot and Zucchini Pancakes
breakfast
POINTS(R) Value: 4
Servings: 4
Preparation Time: 25 min
Cooking Time: 20 min
Level of Difficulty: Moderate
These sweet and spicy vegetable pancakes make a great Hanukkah brunch
entree or side dish. You can shred the vegetables in advance but be sure
to squeeze out their liquid just before proceeding.
Ingredients
2 large carrot(s), shredded (about 2 1/2 cups) 2 large zucchini,
shredded (about 2 1/2 cups) 1 cup rolled oats
2 large egg(s)
2 large egg white(s)
1 cup unsweetened applesauce, divided
1/2 tsp curry powder
1/4 tsp ground cinnamon
1/4 tsp table salt
2 tsp baking powder
2 sprays cooking spray
1/2 cup fat-free sour cream
1/4 tsp ground ginger
1/8 tsp ground cumin, or less to taste
Instructions
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.
May the spirit of Christmas bring you peace,
The gladness of Christmas give you hope,
The warmth of Christmas grant you love Merry Christmas~Angelique~
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