Savory Carrot-Apple Pancakes With Ginger

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In these tender pancakes, mounds of shredded saccharine carrot and agleam greenish pome on with a zing of caller ginger, are bound into tender, skillet cakes with conscionable capable ovum and full atom flour to clasp them unneurotic successful pancake form. Served dolloped with yogurt and sprinkled with a crunch of toasted walnuts — nary syrup needed — they marque for a fabulous meal oregon brunch, but their much savory essence means they besides acceptable close successful for luncheon oregon dinner.

From cookbook writer and nutritionist Ellie Krieger.

Ingredients

1/3 cupful (35 grams) earthy walnut pieces
2 mean Granny Smith apples, unpeeled, halved and cored
1 ample carrot (about 5 1/2 ounces), peeled
3 ample eggs
1/3 cupful (45 grams) whole-wheat pastry flour, oregon regular whole-wheat flour
1 tablespoonful finely grated caller ginger
1 spoon baking powder
1/4 spoon kosher salt
4 tablespoons olive oil, divided
1/2 cupful plain low-fat oregon regular Greek yogurt

Nutritional Facts

Per serving (using low-fat yogurt)

Calories
299
Fat
19 g
Saturated Fat
3 g
Carbohydrates
24 g
Sodium
454 mg
Cholesterol
140 mg
Protein
8 g
Fiber
5 g
Sugar
11 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and nutritionist Ellie Krieger.

Tested by Olga Massov.

Published September 16, 2020

Updated March 17, 2026