Carrot Ginger Pancakes Recipe

Name: Carrot Ginger Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 carrots, peeled and grated; 1 clove garlic, peeled and grated; 1 teaspoon freshly grated ginger; 1 tablespoon fresh dill, finely chopped; 1 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 freshly cracked black pepper; 1 dash Sriracha; 1 tablespoon butter, for greasing the griddle

Servings: persons

3 carrots, peeled and grated
1 clove garlic, peeled and grated
1 teaspoon freshly grated ginger
1 tablespoon fresh dill, finely chopped
1 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 freshly cracked black pepper
1 dash Sriracha
1 tablespoon butter, for greasing the griddle

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!

169

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 carrots, peeled and grated, 1 clove garlic, peeled and grated, 1 teaspoon freshly grated ginger, 1 tablespoon fresh dill, finely chopped, and more.

Yes, Carrot Ginger Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Carrot Ginger Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions