Gluten-Free Heart-Friendly Carrot Pancakes

Think of these pancakes as mini carrot cakes for breakfast.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 81 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 1 teaspoon cream of tartar
• 1 cup water
• 1 (14.5 ounce) can sliced carrots
• 1 tablespoon canola oil, or as needed
• 2 tablespoons walnut oil
• 1 jumbo egg, beaten
• 0.5 cup chopped walnuts
• 0.5 teaspoon salt
• 1.5 teaspoons baking soda
• 1.5 cups orange juice
• 2.5 cups gluten-free oat flour

Recipe Instructions

Step 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.

Step 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.

Step 3

Heat a small amount of canola oil in a nonstick skillet over medium heat. Tilt skillet to coat cooking surface with oil.

Step 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.

Step 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.