Carrot Ginger Pancakes

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recipe by Leigh Suznovich http://jeanieandluluskitchen.com

  • Time icon
    Total Time
    30mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    106

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! When the pancakes are all done, serve them immediately as an amazing appetizer, light lunch or side dish! Enjoy!

recipe updated Mar 12, 2018

Ingredients

  • Carrot icon
    Carrot
    3 (150g)
  • Garlic clove icon
    Garlic clove
    2⅛ tsp
  • Ginger icon
    Ginger
    1 tsp (2g)
  • Dill icon
    Dill
    1 tbsp (4g)
  • Egg icon
    Egg
    1 (50g)
  • Greek yogurt icon
    Greek yogurt
    about ½ cup (120g)
  • Quinoa flour icon
    Quinoa flour
    about ¼ cup (62g)
  • Ground coriander icon
    Ground coriander
    about ½ teaspoon (1g)
  • Ground turmeric icon
    Ground turmeric
    about ½ teaspoon (1g)
  • Salt icon
    Salt
    1 pinch
  • Black pepper icon
    Black pepper
    1 pinch
  • Sriracha sauce icon
    Sriracha sauce
    1 dash
  • Butter icon
    Butter
    1 tbsp (about 14g)

Tools

  • kCook icon Wooden spoon
  • kCook icon Skillet pan
  • kCook icon Paper towels
  • kCook icon Large mixing bowl
  • kCook icon Large cast iron skillet

Step preview

  1. Add carrot, garlic clove and ginger to a clean large mixing bowl
  2. Squeeze with paper towels until dry
  3. Add dill, egg, greek yogurt, quinoa flour, ground coriander, ground turmeric, salt, black pepper and sriracha sauce to the batter
  4. Mix thoroughly until combined
  5. Pre-heat a clean large cast iron skillet
  6. Grease with butter lightly
  7. Scoop batter onto large cast iron skillet
  8. Flatten gently
  9. Fry each side - approx 2 min
  10. Serve immediately
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