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Gluten-Free Heart-Friendly Carrot Pancakes
Gluten-Free Heart-Friendly Carrot Pancakes
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Carrot cake pancakes: breakfast with a sweet twist.
Ingredients:
  • 0.5 cup chopped walnuts
  • 2.5 cups gluten-free oat flour
  • 1.5 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cream of tartar
  • 0.5 teaspoon salt
  • 1 (14.5 ounce) can sliced carrots
  • 1.5 cups orange juice
  • 1 cup water
  • 1 jumbo egg, beaten
  • 2 tablespoons walnut oil
  • 1 tablespoon canola oil, or as needed
Instructions:
  • Crush walnuts in a food processor or blender until fine; transfer to a large bowl. Combine with oat flour, baking soda, cinnamon, cream of tartar, and salt, whisking to mix well.
  • Blend carrots in a food processor until smooth; transfer to a bowl. Combine orange juice, water, egg, and walnut oil with the carrots. Mix until smooth and fold into dry ingredients to create a lush batter. Allow batter to rest for 5 minutes.
  • Heat a splash of canola oil in a nonstick skillet over medium heat, swirling to evenly coat the surface.
  • Mix the batter once more using the whisk. Scoop out small portions of the batter using a 1/4-cup measuring cup, ensuring not to overfill it. Place dollops of the batter into the skillet.
  • Cook pancakes until edges appear dry, around 3 to 5 minutes, then flip and cook until the other side is golden brown, another 3 to 5 minutes.

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