Carrot Ginger Pancakes

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recipe by Leigh Suznovich

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 2 ratings

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!

Inspired by:

recipe updated Mar 26, 2020


  • Carrot icon
    3 (150g)
  • Garlic clove icon
    Garlic clove
    2⅛ tsp
  • Ginger icon
    1 tsp (2g)
  • Dill icon
    1 tbsp (4g)
  • Egg icon
    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 tsp (1g)
  • Ground turmeric icon
    Ground turmeric
    about ½ tsp (1g)
  • Salt icon
    1 pinch
  • Black pepper icon
    Black pepper
    1 pinch
  • Sriracha sauce icon
    Sriracha sauce
    1 dash
  • Butter icon
    1 tbsp (about 14g)


  • 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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