Sweet Curried Carrot And Zucchini Rounds

Recipe Ingredients

2 1/2 cups	275g / 9.7oz	Shredded carrots - (abt 2 lge)
2 1/2 cups	592ml	Shredded zucchini - (abt 2 lge)
1 cup	62g / 2.2oz	Rolled oats
2 cups	396g / 13oz	Eggs (large)
2 cups	396g / 13oz	Egg whites (large)
1 cup	237ml	Unsweetened applesauce
1/2 teaspoon	2.5ml	Curry powder
1/4 teaspoon	1.3ml	Ground cinnamon
1/4 teaspoon	1.3ml	Table salt
2 teaspoons	10ml	Baking powder
1		Cooking spray
		= (5 one-second sprays per serving)
1/2 cup	118ml	Fat-free sour cream
1/4 teaspoon	1.3ml	Ground ginger
1/8 teaspoon	0.6ml	Ground cumin - or less to taste

Recipe Instructions

Preheat oven to 375 degrees.

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 a 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 12 pancakes total. Flatten pancakes to 1/2-inch thickness. Bake until pancakes are firm and golden brown around edges, about 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.

This recipe yields 4 servings; 3 pancakes and about 1/4 cup of topping per serving.

Points® Value: 4

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

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