WW Sweet Curried Carrot and Zucchini Pancakes - 4 pts

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WW Sweet Curried Carrot and Zucchini Pancakes - 4 pts

2 large carrot(s), shredded (about 2 1/2 cups)

1/8 tsp ground cumin

1 cup rolled oats

2 large egg(s)

2 large egg white(s)

1 cup unsweetened applesauce

1/2 tsp curry powder

1/4 tsp ground cinnamon

1/4 tsp table salt

2 tsp baking powder

1 sprays cooking spray, (5 one-second sprays per serving)

1/2 cup fat-free sour cream

1/4 tsp ground ginger

2 large zucchini, shredded (about 2 1/2 cups)

 

 

 

 

 

Preheat oven to 375F. 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 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 8

pancakes total. Flatten pancakes to 1/2-inch thickness. Bake until

pancakes are firm and golden brown around edges, 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. Let set 5 minutes. Gently remove pancakes

with spatula. Serve with sour cream topping. Yields 3 pancakes and

about 1/4 cup of topping per serving.

 

Servings 4

Preparation Time 25 min

Cooking Time 20 min

Level of Difficulty: Moderate

 

Source: Weight Watchers Canada

Formatted by Chupa Babi in MC: 11.04.06

 

These sweet-spicy pancakes make a delightful brunch entrée. You can

shred the vegetables in advance but be sure to squeeze out their

liquid just before baking.

 

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