Photo by Laura Chase de Formigny for The Washington Post
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.
1 tablespoon finely grated fresh ginger
4 tablespoons olive oil, divided
1/2 cup plain low-fat or regular Greek yogurt
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.
Makes 4 servings
Per serving (using low-fat yogurt): Calories 299; Total Fat 19g; (Sat Fat 3g); Protein 8g; Carb 24g; Fiber 5g; Cholesterol 140mg; Sodium 454mg; Total Sugar 11g