Carrot-Onion Pancakes

Recipe Ingredients

4 teaspoons	20ml	Carrots - finely grated (medium)
1/2 teaspoon	2.5ml	Onion - finely grated (small)
1 teaspoon	5ml	Chopped fresh oregano
1 cup	198g / 7oz	Fat-free egg substitute
1/2 cup	118ml	Whole-wheat matzo meal
1/8 teaspoon	0.6ml	Table salt - or to taste
1/8 teaspoon	0.6ml	Freshly-ground black pepper - or to taste
1		Cooking spray
		= (5 one-second sprays per serving)
1/2 cup	118ml	Canned tomato sauce - heated

Recipe Instructions

Stir together carrots, onion, oregano, egg substitute and matzo meal in a medium bowl; season to taste with salt and pepper. If batter is too dry to mold together, stir in 1 to 2 tablespoons of water.

Coat a large nonstick skillet with cooking spray and warm over medium heat.

Spoon batter into skillet by heaping tablespoonfuls and flatten with a spatula. Cook until nicely browned, about 4 to 5 minutes per side. Remove from pan and cover with aluminum foil to keep warm; repeat with remaining batter. Serve hot with tomato sauce on the side.

This recipe yields 6 servings; two 3-inch pancakes and about 1 1/3 tablespoons of tomato sauce per serving.

Points® Value: 2

Source:
Weight Watchers at http://www.weightwatchers.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.