Gluten-Free Heart-Friendly Carrot Pancakes

Ingredients

• 0.5 cups chopped walnuts
• 2.5 cups gluten-free oat flour
• 1.5 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon cream of tartar
• 0.5 teaspoons salt

Instructions

1. 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. 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. 3

   Heat a small amount of canola oil in a nonstick skillet over medium heat. Tilt skillet to coat cooking surface with oil.

4. 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. 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.