Gluten-Free Heart-Friendly Carrot Pancakes

Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

By ColoradoNutritionCoach.org

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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
5 mins
total:
40 mins
Servings:
25
Yield:
25 servings
Nutrition Info
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Ingredients

25
Original recipe yields 25 servings
The ingredient list now reflects the servings specified
Dry Ingredients:
Wet Ingredients:

Directions

  • 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.

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  • 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.

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; protein 2.1g; carbohydrates 9.3g; fat 4.4g; cholesterol 9.7mg; sodium 165.2mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Lilcat
Rating: 5 stars
10/28/2013
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. Read More
Helpful
(4)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Lilcat
Rating: 5 stars
10/28/2013
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. Read More
Helpful
(4)
Buckwheat Queen
Allstar
Rating: 4 stars
03/01/2016
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 understand if the liquid should be used or not, so I pureed the carrots with a little of their liquid, but reserved the rest. I used the carrot liquid instead of water. I think the next time I will add a bit of brown sugar to the batter. Thank you for the lovely gluten free recipe. Read More
Helpful
(3)
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