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Photo of Gluten-Free Heart-Friendly Carrot Pancakes by ColoradoNutritionCoach.org

Gluten-Free Heart-Friendly Carrot Pancakes

Rated as 4.5 out of 5 Stars
 made it  |  2 reviews   |   photos

Recipe by:

"Think of these pancakes as mini carrot cakes for breakfast. Don't tell the kids there are carrots in these pancakes, and they will never know. Yummy with just margarine, they are also good with honey or real maple syrup. These pancakes are a good way to add beta-carotene to your day, as well as help the kids get in more veggies."
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Ingredients

40 m servings 81 cals
Original recipe yields 25 servings

Directions

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  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.
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Footnotes

  • Cook's Notes:
  • I use organic ingredients whenever possible.
  • The temperature of the pan should be a slightly lower than what you normally use for pancakes, because you need to cook these pancakes a little longer.
  • Smaller pancakes are recommended because they are easier to flip. Finely ground nuts and nut flours can make pancakes sticky.
  • The key to cooking these pancakes all the way through to the center is to be patient and think 'well done' on each side without burning it.

Nutrition Facts


Per Serving: 81 calories; 4.4 g fat; 9.3 g carbohydrates; 2.1 g protein; 10 mg cholesterol; 165 mg sodium. Full nutrition

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Reviews

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I don't need gluten free, but this looked so good. Well, it is!!! I put a dollop of pineapple yogurt that I added some vanilla to and it was just like carrot cake. I will make again and again.

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These were a nice pancake, topped with maple syrup they were even nicer. I had to use buckwheat flour instead of oat flour and used homemade boiled carrots instead of canned. I didn't understan...

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