Carrot Oat Pancakes Gluten Free Recipes

CARROT CAKE OAT FLOUR PANCAKES

Steps:

• Place the oats in a clean, dry blender. Blend or pulse for 5-10 seconds - about until the oats turn into the texture of flour. Combine the ground oats with the milk and egg. Let sit 10 minutes to let the mixture thicken.
• Stir in the baking powder, sugar (if using), spices, vanilla extract, and grated carrots.
• Heat a griddle or large skillet over medium, until small drops of water sizzle and evaporate within a few seconds. Swirl butter until it melts but doesn't brown.
• Drop two tablespoons of pancake batter onto the griddle. Cook pancakes - 3 at a time- in the hot pan until small bubbles form on the top. Flip once. The pancakes should be golden brown. Serve warm with butter, maple syrup, extra carrots, and chopped walnuts. Enjoy!

GLUTEN-FREE HEART-FRIENDLY CARROT PANCAKES

Steps:

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

CARROT OAT PANCAKES (GLUTEN-FREE)

Steps:

• Blend together buttermilk, egg, brown sugar, salt and cinnamon, then add oat flour (make in your blender with about 1 1/3 - 1 1/2 cups quick oats) and blend for a few seconds. Add the shredded carrot (squeeze the juice from it and pack it into your measuring spoons), baking powder and baking soda and blend just for a couple of seconds. Immediately cook 1/4 cup batches on a greased (butter or margarine) skillet on medium-low heat until they are full of bubbles, the bottom is golden and it`s easily flippable. Cook the other side until done. Serve with maple syrup or room-temperature applesauce/jelly.