Shredded Carrot-Ginger Pancakes with Asian Dipping Sauce
Photography: Randy Mayor; 
Serve these easy pancakes as an accompaniment to stir-fried rice with tofu and steamed sugar snap or snow peas. If you have a griddle, you can cook all the pancakes in one batch.
| Servings:4 servings (serving size: 2 pancakes and 1 tablespoon sauce) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- Pancakes:
- 2 1/2 cups coarsely shredded carrot (about 1 pound)
- 1/2 cup chopped green onions
- 1 teaspoon minced garlic
- 1 teaspoon grated peeled fresh ginger
- 1/2 cup egg substitute
- 3 tablespoons cracker meal
- 1/4 teaspoon salt
- 1 tablespoon canola oil, divided
- Cooking spray
- Green onion strips (optional)
- Sauce:
- 2 tablespoons low-sodium soy sauce
- 1 1/2 tablespoons water
- 1/2 teaspoon rice wine vinegar
- fiber:3.9 g
- mono fat:2.1 g
- saturated fat:0.3 g
- sodium:562 mg
- calcium:60 mg
- carbohydrates:18.1 g
- protein:5 g
- fat:4 g
- calories from fat:28 %
- poly fat:1.2 g
- iron:1.3 mg
- cholesterol:0 mg
- calories:129
directions
To prepare pancakes, combine first 4 ingredients in a large bowl. Combine egg substitute, cracker meal, and salt in a small bowl. Add egg mixture to carrot mixture; stir to blend.
Heat 1 1/2 teaspoons oil in a nonstick griddle or large nonstick skillet coated with cooking spray over medium-low heat. Using about 1/4 cup batter per pancake, spoon 4 pancakes onto hot pan, spreading each to a 4-inch diameter. Cook 4 minutes on each side or until bottoms are lightly browned and cooked through. Transfer to a plate; keep warm. Heat remaining 1 1/2 teaspoons oil in pan; repeat procedure with remaining batter. Transfer to a plate; keep warm. Garnish with green onion strips, if desired.
To prepare dipping sauce, combine soy sauce and remaining ingredients in a small bowl, and stir with a whisk. Serve with pancakes.
