Carrot Pancakes for a Heart-Healthy, Gluten-Free Breakfast

Ingredients

• Dry Ingredients:
• ½ cup chopped walnuts
• 2 ½ cups gluten-free oat flour
• 1 ½ teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon cream of tartar
• ½ teaspoon salt
• Wet Ingredients:
• 1 (14.5 ounce) can sliced carrots
• 1 ½ cups orange juice
• 1 cup water
• 1 jumbo egg, beaten
• 2 tablespoons walnut oil
• 1 tablespoon canola oil, or as needed

Step 1

Puls the walnuts in a food processor or blender until they’re finely chopped, then dump them into a large mixing bowl. Add the oat flour, baking soda, cinnamon, cream of tartar, and salt, and give everything a good whisk to combine.

Step 2

Puree the carrots in the food processor until smooth, then transfer them to another bowl. Mix the orange juice, water, egg, and walnut oil into the pureed carrots until it’s nice and smooth. Pour this wet mixture into the bowl with the dry ingredients and stir everything together until you have a thick, hearty batter. Let it sit for about 5 minutes to let the flavors meld.

Step 3

Heat a little canola oil in a nonstick skillet over medium heat, tilting the pan so the oil coats the surface evenly. Give the batter a quick stir to bring it back together.

Step 4

Using about a quarter cup (but don’t fill it all the way), drop the batter into the skillet in small rounds. Cook the pancakes for 3 to 5 minutes until you see the edges start to dry out, then flip them and cook for another 3 to 5 minutes until golden brown on the other side.

Step 5

Serve warm and enjoy!