Shredded Carrot-Ginger Pancakes with Asian Dipping Sauce

Shredded Carrot-Ginger Pancakes with Asian Dipping Sauce
Photo by Randy Mayor

Ingredients

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

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...

View full recipe at My Recipes

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