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 (about 150 g)
  • Garlic clove icon
    Garlic clove
    6 g (about 1)
  • Ginger icon
    1 tsp (about 1.85 g)
  • Dill icon
    1 tbsp (about 3.9 g)
  • Egg icon
    1 (about 50 g)
  • Greek yogurt icon
    Greek yogurt
    ½ cup (about 120 g)
  • Quinoa flour icon
    Quinoa flour
    ¼ cup (about 61.78 g)
  • Ground coriander icon
    Ground coriander
    ½ tsp (about 0.85 g)
  • Ground turmeric icon
    Ground turmeric
    ½ tsp (about 1.15 g)
  • Salt icon
    1 pinch (about 0.38 g)
  • Black pepper icon
    Black pepper
    1 pinch (about 0.13 g)
  • Sriracha sauce icon
    Sriracha sauce
    1 dash (about 0.75 g)
  • Butter icon
    1 tbsp (about 14.4 g)


  • 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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