Shredded Carrot-Ginger Pancakes with Asian Dipping Sauce

Ingredients

• ½ teaspoon rice wine vinegar
• 1 ½ tablespoons water
• Cooking spray
• ½ teaspoon minced garlic
• 1 teaspoon minced garlic
• ¼ teaspoon salt
• 2 ½ cups coarsely shredded carrot (about 1 pound)
• + 10 more ingredients
• • Sauce:
  • 1 teaspoon grated peeled fresh ginger
  • 3 tablespoons cracker meal
  • ½ cup egg substitute
  • 2 tablespoons low-sodium soy sauce
  • Pancakes:
  • 1 tablespoon canola oil, divided
  • Green onion strips (optional)
  • ½ teaspoon grated peeled fresh ginger
  • ½ cup chopped green onions

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 hea...

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