Gluten-Free Pancakes with Carrots for Heart Health

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 toss them into a large bowl. Add the oat flour, baking soda, cinnamon, cream of tartar, and salt, and whisk everything together with the walnuts.

Step 2

Puree the carrots in the food processor and transfer them to a separate bowl. Mix in the orange juice, water, egg, and walnut oil with the carrots until the mixture is smooth. Pour this wet mixture into the dry ingredients and stir until you get a thick, hearty batter. Let it rest for about 5 minutes.

Step 3

Heat a little canola oil in a nonstick skillet over medium heat, making sure the whole surface is lightly coated. Give the batter a quick stir, then use a 1/4-cup measuring cup—just don’t fill it all the way—to scoop small dollops into the pan.

Step 4

Cook the pancakes until you see the edges start to dry out, about 3 to 5 minutes, then flip and cook the other side until it’s nicely browned, another 3 to 5 minutes. Serve warm and enjoy!