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.

    1 person made this

    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

    Prep:15min  ›  Cook:20min  ›  Extra time:5min resting  ›  Ready in:40min 

    1. 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.
    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 pancake batter. Set pancake batter aside to rest for 5 minutes.
    3. Heat a small amount of oil in a non-stick pan over medium heat. Tilt pan to coat cooking surface with oil.
    4. Stir the pancake batter again with a whisk. Use a ladle to pour out enough batter for one pancake onto the pan.
    5. 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.

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