Oh, these were tasty! They're from the latest issue of Cooking Light. I was lazy and didn't make the dipping sauce... plain soy sauce works too. Surprisingly quick to make, especially if you have a food processor to do the shredding.
PANCAKES:
2 1/2 cups coarsely shredded carrots
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 (I used cornstarch)
1/4 teaspoon salt
1 tablespoon canola oil, divided - Not at all necessary - I omitted the oil completely
Cooking spray
SAUCE:
2 tablespoons soy sauce
1 1/2 tablespoons water
1/2 teaspoon minced garlic
1/2 teaspoon grated peeled fresh ginger
1/2 teaspoon rice wine vinegar
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 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 4" diameter. Cook 4 minutes on each side or until bottoms are lightly browned and cooked through. Transfer to a plate, keep warm. Repeat with remaining oil and batter.
To prepare dipping sauce, combine ingredients in a small bowl, and stir well with a whisk. Serve with pancakes.
4 servings - 2 pancakes and 1 tbsp sauce per serving. 129 calories, 4g fat, 28% calories from fat if you use the oil - obviously, omitting it will make them fat-free.
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Shredded Carrot-Ginger Pancakes with Asian Dipping Sauce
