Gluten-free Heart-friendly Carrot Pancakes

Ingredients

• Servings: 25
• dry ingredients:
• 1/2 cup chopped walnuts
• 2 1/2 cups gluten-free oat flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon cream of tartar
• 1/2 teaspoon salt
• wet ingredients:
• 1 (14.5 ounce) can sliced carrots
• 1 1/2 cups orange juice
• 1 cup water
• 1 jumbo egg, beaten
• 2 tablespoons walnut oil
• 1 tablespoon canola oil, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 40 mins


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