- 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
- 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.
07/30/2019
recipepes.com
gluten-free heart-friendly carrot pancakes, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
