Ginger Carrot Pancakes Recipe

Name: Ginger Carrot Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ cups of coarsely shredded carrots; ½ cup of chopped green onion; 1 teaspoon of minced garlic; 1 tablespoon of grated peeled fresh ginger; 3 tablespoons flour; ¼ teaspoon salt; 1 egg, lightly beaten; 1 tablespoon canola oil; 2 tablespoons low sodium soy sauce; 1 ½ tablespoons water; ½ teaspoon minced garlic; ½ teaspoon grated peeled fresh ginger; ½ teaspoon rice wine vinegar

Servings: persons

2 ½ cups of coarsely shredded carrots
½ cup of chopped green onion
1 teaspoon of minced garlic
1 tablespoon of grated peeled fresh ginger
3 tablespoons flour
¼ teaspoon salt
1 egg, lightly beaten
1 tablespoon canola oil
2 tablespoons low sodium soy sauce
1 ½ tablespoons water
½ teaspoon minced garlic
½ teaspoon grated peeled fresh ginger
½ teaspoon rice wine vinegar

1
In a large bowl, combine carrot, green onion, garlic and ginger.
2
Sprinkle flour and salt over the carrot mixture; stir to combine.
3
Pour egg over the carrot mixture and stir to blend.
4
Heat 1 1/2 teaspoons of oil in a non-stick skillet coated with cooking spray over low heat.
5
Using about 1/4 cup of batter per pancake, spoon 4 pancakes onto hot pan, spreading each to a 4-inch diameter.
6
Cook 4 minutes on each side or until bottoms are lightly browned and cooked through.
7
Transfer to a plate, keep warm.
8
Heat remaining oil in pan, repeat procedure with remaining batter.
9
Serve with a dipping sauce made by combining soy sauce, rice vinegar, water, honey, minced garlic, and grated ginger.

194

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

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

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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: 2 ½ cups of coarsely shredded carrots, ½ cup of chopped green onion, 1 teaspoon of minced garlic, 1 tablespoon of grated peeled fresh ginger, and more.

Yes, Ginger Carrot 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!

Ginger Carrot Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions