The Washington Post

Savory Carrot-Apple Pancakes With Ginger

Savory Carrot-Apple Pancakes With Ginger 4.000

Laura Chase de Formigny; food styling by Lisa Cherkasky for The Washington Post

Nourish Sep 17, 2020

In these tender pancakes, mounds of shredded sweet carrot and bright green apple along with a zing of fresh ginger, are bound into tender, skillet cakes with just enough egg and whole grain flour to hold them together in pancake form. Served dolloped with yogurt and sprinkled with a crunch of toasted walnuts — no syrup needed — they make for a fabulous breakfast or brunch, but their more savory essence means they also fit right in for lunch or dinner.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 1/3 cup (35 grams) raw walnut pieces
  • 2 medium Granny Smith apples, unpeeled, halved and cored
  • 1 large carrot (about 5 1/2 ounces), peeled
  • 3 large eggs
  • 1/3 cup (45 grams) whole-wheat pastry flour, or regular whole-wheat flour
  • 1 tablespoon finely grated fresh ginger
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 4 tablespoons olive oil, divided
  • 1/2 cup plain low-fat or regular Greek yogurt

Directions

In a small dry skillet over medium heat, toast the nuts until fragrant, about 5 minutes. Transfer to a cutting board to cool, then finely chop.

Using either a food processor with the large-holed grating attachment, or the large holes of a box grater, grate the apples and the carrot. You should get about 1 1/2 cups apple and 1 cup carrot.

In a large bowl, beat the eggs. Add the apple, carrot, flour, ginger, baking powder and salt and stir to combine.

In a large nonstick skillet or well seasoned cast-iron skillet over medium heat, heat 2 tablespoons of the oil until shimmering. Scoop a scant 1/4 cup of batter into the pan and tilt the pan around to spread the batter out, pressing with the bottom of the scoop after each mound is placed in the pan so that each pancake is about 3 1/2 inches in diameter. You should get 5 to 6 pancakes in the pan. Cook the pancakes until well browned and crisp on the outside and warmed through, about 3 minutes per side, then transfer to a plate. Repeat with the remaining oil and batter.

Divide the pancakes among 4 plates and top each serving with a dollop of yogurt and a sprinkle of walnuts.

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Recipe Source

From cookbook author and nutritionist Ellie Krieger.

Tested by Olga Massov.

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Email questions to the Food Section at food@washpost.com.

Avg. Rating (9)

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Nutritional Facts

Calories per serving (using low-fat yogurt): 299


% Daily Values*

Total Fat: 19g 29%

Saturated Fat: 3g 15%

Cholesterol: 140mg 47%

Sodium: 454mg 19%

Total Carbohydrates: 24g 8%

Dietary Fiber: 5g 20%

Sugar: 11g

Protein: 8g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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