Shredded Carrot-Ginger Pancakes With Asian Dipping Sauce

• Pancakes:
• 2 1/2 cups coarsely shredded carrot (about 1 pound)
• 1/2 cup chopped green onions
• 1 teaspoon minced garlic
• 1 teaspoon grated peeled fresh ginger
• 1/2 cup egg substitute
• 3 tablespoons cracker meal
• 1/4 teaspoon salt
• 1 tablespoon canola oil, divided
• Cooking spray
• Green onion strips (optional)
• Sauce:
• 2 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons water
• 1/2 teaspoon minced garlic
• 1/2 teaspoon grated peeled fresh ginger
• 1/2 teaspoon rice wine vinegar

1. 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.
2. Heat 1 1/2 teaspoons oil in a nonstick griddle or large nonstick skillet coated with cooking spray over medium-low heat. Using about 1/4 cup batter per pancake, spoon 4 pancakes onto hot pan, spreading each to a 4-inch diameter. Cook 4 minutes on each side or until bottoms are lightly browned and cooked through. Transfer to a plate; keep warm. Heat remaining 1 1/2 teaspoons oil in pan; repeat procedure with remaining batter. Transfer to a plate; keep warm. Garnish with green onion strips, if desired.
3. To prepare dipping sauce, combine soy sauce and remaining ingredients in a small bowl, and stir with a whisk. Serve with pancakes.

carrot, green onions, garlic, fresh ginger, egg substitute, meal, salt, canola oil, cooking spray, green onion, soy sauce, water, garlic, fresh ginger, rice wine vinegar

Taken from www.myrecipes.com/recipe/shredded-carrot-ginger-pancakes-with-asian-dipping-sauce (may not work)