Gluten free carrot cake pancakes
40 min
Think of these pancakes as mini carrot cakes for breakfast. If you don't tell the kids there are carrots in these pancakes - they will never know! Good with honey or real maple syrup.
ColoradoNutritionCoach
1 person made this
Ingredients
Serves: 25
- Dry ingredients
- 60g chopped walnuts
- 225g gluten free flour
- 1 1/2 teaspoons bicarbonate of soda
- 1 teaspoon ground cinnamon
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- Wet ingredients
- 400g cooked carrots
- 350ml orange juice
- 240ml water
- 1 large egg, beaten
- 2 tablespoons walnut oil
- 1 tablespoon canola oil, or as needed
Method
Prep:15min ›
Cook:20min ›
Extra time:5min resting ›
Ready in:40min
- Pulse walnuts in a food processor or blender until finely crushed; transfer to a large bowl. Whisk gluten free flour, bicarbonate of soda, cinnamon, cream of tartar and salt with the walnuts.
- 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 pancake batter. Set pancake batter aside to rest for 5 minutes.
- Heat a small amount of oil in a non-stick pan over medium heat. Tilt pan to coat cooking surface with oil.
- Stir the pancake batter again with a whisk. Use a ladle to pour out enough batter for one pancake onto the pan.
- Cook 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. Repeat with remaining pancake batter.
