Gluten-Free Heart-Healthy Carrot Pancakes

1. 1

   Pulse the walnuts in a food processor or blender until finely crushed; move them to a large bowl. Whisk the oat flour, baking soda, cinnamon, cream of tartar, and salt together with the walnuts.

2. 2

   Puree the carrots in a food processor; transfer to a separate bowl. Whisk the orange juice, water, egg, and walnut oil with the pureed carrots until smooth; stir this into the dry ingredients to form a rich, hearty batter. Let the batter rest for 5 minutes.

3. 3

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

4. 4

   Whisk the batter again. Use a 1/4-cup measuring cup to scoop the batter, but do not fill the cup. Drop small portions of the batter into the skillet.

5. 5

   Cook the pancakes until the edges begin to look dry, 3 to 5 minutes; flip and continue cooking until the other side is browned, 3 to 5 minutes more.

• Calories 92.71 kcal Low Source
• Protein 2.9 g Low Source
• Carbs 11.3 g Moderate
• Total Fat 4.44 g Moderate
• Saturated Fat 0.37 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 9.36 mg Low Source
• Sodium 40.45 mg Low Source
• Fiber 1.8 g Low Source
• Sugar 2.32 g Low Source
• Added Sugar 0.4 g Low Source
• Calcium 17.67 mg Low Source
• Iron 0.63 mg Low Source
• Potassium 116.83 mg Low Source
• Vitamin A 2.48 mcg_rae Low Source
• Vitamin C 3.4 mg Low Source
• Vitamin D 0.07 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Tree Nuts 🌰
• Eggs 🥚
• Gluten