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Sweet Curried Carrot & Zucchini Pancakes




Source of Recipe


WW online


Recipe Introduction


POINTS® Value: 4
Servings: 4
Preparation Time: 25 min
Cooking Time: 20 min
Level of Difficulty: Moderate


List of 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

Recipe



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.