These are not typical flapjacks with bits of apple and carrot mixed in for seasoning. Here, the produce leads the way with mounds of shredded green apple and carrot bound into tender, lightly browned skillet cakes with just enough egg and whole grain flour to hold them together in pancake form.
The inherent sweetness of the carrot is prominent and is balanced by the light tartness of the apple (I leave the skin on for a pop of color, nutrition and rustic texture) and the zing of freshly grated ginger (you could substitute a teaspoon of ground ginger in a pinch). Served with a dollop of yogurt and sprinkled with crunchy toasted walnuts — no syrup needed — the pancakes make for a fabulous breakfast or brunch, but their savory essence means they also fit right in for lunch or dinner.
Keep this recipe in mind for whenever you need to spin something wonderful out of ordinary pantry and refrigerator staples. It’s sure to come in handy in the week ahead for those with ingredients left over from Rosh Hashanah dinner.