Gluten-Free Heart-Friendly Carrot Pancakes
Description
Think of these pancakes as mini carrot cakes for breakfast.
Ingredients
•
1/2 cup chopped walnuts
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2 1/2 cups gluten-free oat flour
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1 1/2 teaspoons baking soda
•
1 teaspoon ground cinnamon
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1 teaspoon cream of tartar
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1/2 teaspoon salt
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1 (14 1/2 ounce) can sliced carrots
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1 1/2 cups orange juice
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1 cup water
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1 jumbo egg, beaten
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2 tablespoons walnut oil
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1 tablespoon canola oil, or as needed
Directions
1
Pulse walnuts in a food processor or blender until finely crushed; transfer to a large bowl. Whisk oat flour, baking soda, cinnamon, cream of tartar, and salt with the walnuts.
2
Puree carrots in a food processor; transfer to a separate bowl. Whisk orange juice, water, egg, and walnut oil with the pureed carrots until smooth; stir into the dry ingredients to make a rich and hearty batter. Set batter aside to rest for 5 minutes.
3
Heat a small amount of canola oil in a nonstick skillet over medium heat. Tilt skillet to coat cooking surface with oil.
4
Stir the batter again with the whisk. Use a 1/4-cup measuring cup to spoon out the batter, but do not fill the measuring cup. Drop small amounts of the batter into the skillet.
5
Cook pancakes until the edges start to look dry, 3 to 5 minutes; turn and continue cooking until the other side is browned, 3 to 5 minutes more.