Carrot Ginger Pancakes

This Holiday season was so decadent and full of great food. I think my poor stomach has had enough now though! I wanted to whip up a dish for lunch this week that was healthy and light but still satisfying and flavorful. These carrot ginger pancakes fit the bill perfectly! They’re very similar to my curried zucchini pancakes, which were in turn inspired by one of Marc’s favorite dishes his mother would make. They are so amazing! I happened to have carrots in the house this time around, so I developed a slightly tweaked recipe from there. The batter came together quickly.

The most important part of the prep for the batter was to squeeze the moisture out of my grated carrots with a paper towel. That helped ensure the carrot ginger pancakes wouldn't be soggy!
The most important part of the prep for the batter was to squeeze the moisture out of my grated carrots with a paper towel. That helped ensure the carrot ginger pancakes wouldn’t be soggy!
Once the carrots, garlic and ginger were prepped, everything just went into my big bowl and was stirred together thoroughly. I used quinoa flour this time in the batter to make these carrot ginger pancakes gluten free!
Once the carrots, garlic and ginger were prepped, everything just went into my big bowl and was stirred together thoroughly. I used quinoa flour this time in the batter to make these carrot ginger pancakes gluten free!
I cooked the carrot ginger pancakes on my trusty electric griddle for a couple of minutes on each side. I did 6 at a time and yielded 12 total!
Then I cooked the carrot ginger pancakes on my trusty electric griddle for a couple of minutes on each side. They puffed up a little and became gorgeously golden on the outside. I cooked 6 at a time and yielded 12 pancakes total!
Carrot Ginger Pancakes
When all 12 carrot ginger pancakes were cooked, I served them up immediately! Oh my goodness, Marc and I went nuts for them. They were so tender, satisfying and incredibly flavorful. Best of all, they were super healthy to help us keep things a little leaner in 2016. Enjoy, friends! xoxo
5 from 2 votes
Carrot Ginger Pancakes
Carrot Ginger Pancakes
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

These amazing carrot ginger pancakes are huge on flavor with lots of spice. Best of all, they're vegetarian and gluten free delights as a side, appetizer or light lunch! 

Course: Side Dish
Keyword: Carrot Ginger Pancakes, Pancakes, Savory Pancakes
Servings: 12 pancakes
Calories: 64 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 3 whole carrots peeled and grated on the smallest holes of a box grater
  • 1 clove garlic peeled and grated
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon fresh dill finely chopped
  • 1 whole egg
  • 1/2 cup plain greek yogurt
  • 1/3 cup quinoa flour
  • 1/2 teaspoon coriander
  • 1/2 teaspoon turmeric
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 dash Sriracha
  • 1 tablespoon butter for greasing the griddle
Instructions
  1. Take the grated carrot, garlic and ginger and squeeze them with a paper towel to get out the excess moisture. Combine them in a large bowl with the dill, egg, yogurt, quinoa flour, coriander, turmeric, salt, black pepper and Sriracha. Stir the mixture thoroughly until it is a uniform batter.
  2. Preheat an electric griddle to 350 or a griddle pan over medium high heat. Lightly grease it with the butter. Use a 1.5 inch cookie scoop to scoop perfect sized dollops of the batter onto the griddle. Flatten each of them gently with the back of the scoop into pancakes. Cook the pancakes for 2-3 minutes on each side in 2 batches of 6. This recipe yields 12 little pancakes using the 1.5 inch scoop measurement.
  3. Move the first batch to a plate when they are cooked and cover them with foil to keep them warm while the second batch cooks. When the pancakes are all done, serve them immediately as an amazing appetizer, light lunch or side dish! Enjoy!
Nutrition Facts
Carrot Ginger Pancakes
Amount Per Serving (2 pancakes)
Calories 64 Calories from Fat 29
% Daily Value*
Fat 3.2g5%
Saturated Fat 1.8g11%
Cholesterol 34mg11%
Sodium 81mg4%
Potassium 163mg5%
Carbohydrates 5.6g2%
Fiber 1g4%
Sugar 2.3g3%
Protein 3.5g7%
Calcium 30mg3%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Carrot Ginger Pancakes
Carrot Ginger Pancakes

SaveSave

SaveSave

SaveSave

14 thoughts on “Carrot Ginger Pancakes”

  1. Greetings – I assume this has no leaven in it? Also my batter didn’t look anything like yours, is it really only 1/3 cup of flour?

    Want to cook this for a former club dinner – so looking forward to hearing back from you!

    1. Hello there! Great question, there is no leavening in the batter. It naturally just puffs up a bit on the griddle when it hits the heat. It is 1/3 cup of flour so that’s odd about your batter. It could also be that the sizes of the carrots we used were slightly different. I hope you enjoy them and that they come out well for your dinner! Please let me know how they come out and thanks for commenting! 🙂

  2. Greetings again – and thanks for the quick reply. I wonder if I got too much liquid out. Mine just didn’t have the batter look like in your pictures. Will try them again, and the flavor was quite good. I ended up having to add about 1/2 cup milk to get them to look like yours. Texture was still good though – thanks again for a fun and unusual recipe!

    1. You are most welcome and I’m so glad you liked them!! That’s possible about the carrots. I gave mine a squeeze in the paper towel but didn’t wring them out. Different carrots have different levels of moisture too, it could just be a case of a variation in the size and moisture content of the carrots we used. Thanks so much for the feedback, it’s helpful to know things like this. Have a great day! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *