Wholesome Carrot Pancakes for a Happy Heart - Gluten-Free Recipe

Ingredients

• Dry Mix:
• A generous 1/2 cup of roughly chopped walnuts
• 2 1/2 cups of oat flour, specially gluten-free
• 1 1/2 teaspoons of baking soda
• A teaspoon of ground cinnamon
• Cream of tartar, just a teaspoon
• A pinch of salt, about 1/2 teaspoon
• Wet Blend:
• 1 can of sliced carrots, coming in at 14.5 ounces
• A mix of 1 1/2 cups of fresh orange juice and 1 cup of water
• 1 jumbo egg, beaten to perfection
• A touch of 2 tablespoons of walnut oil
• Canola oil, around 1 tablespoon, or more if required

Step 1

Begin by pulsing the walnuts in a food processor or blender until they are finely crushed, then transfer them to a spacious bowl. In a separate bowl, combine oat flour, baking soda, cinnamon, cream of tartar, and salt with the crushed walnuts.

Step 2

Next, puree the carrots in a food processor and transfer them to their own bowl. Mix orange juice, water, egg, and walnut oil with the pureed carrots until the mixture is smooth. Combine this with the dry ingredients to create a luscious and substantial batter. Let the batter sit for 5 minutes to rest.

Step 3

In a nonstick skillet over medium heat, warm a touch of canola oil. Tilt the skillet to ensure the cooking surface is evenly coated with oil. Give the batter another gentle whisk before using a 1/4-cup measuring cup to scoop out the batter without filling it to the brim. Drop small dollops of the batter into the skillet.

Step 4

Cook the pancakes until the edges appear dry, which usually takes about 3 to 5 minutes. Carefully flip them over and continue cooking until the other side turns a lovely golden brown, another 3 to 5 minutes.