Shredded Carrot-Ginger Pancakes with Asian Dipping Sauce

Ingredients

• 1 tablespoon canola oil divided
• 1 pound coarsely carrot shredded
• 3 tablespoons cracker meal 
• 0.5 cup egg substitute 
• 0.5 teaspoon ginger fresh grated peeled
• 1 teaspoon ginger fresh grated peeled
• 0.5 teaspoon garlic minced
• 1 teaspoon garlic minced
• 0.5 cup green onions chopped
• 2 tablespoons soya sauce low-sodium
• 0.5 teaspoon rice wine vinegar 
• 0.3 teaspoon salt 
• 1.5 tablespoons water 

Equipment

• bowl
• frying pan
• whisk

Directions

1. To prepare pancakes, combine first 4 ingredients in a large bowl.
2. Combine egg substitute, cracker meal, and salt in a small bowl.
3. Add egg mixture to carrot mixture; stir to blend.
4. 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.
5. Transfer to a plate; keep warm.
6. Heat remaining 1 1/2 teaspoons oil in pan; repeat procedure with remaining batter.
7. Transfer to a plate; keep warm.
8. Garnish with green onion strips, if desired.
9. To prepare dipping sauce, combine soy sauce and remaining ingredients in a small bowl, and stir with a whisk.
10. Serve with pancakes.