![](https://cdn.statically.io/img/www.allrecipes.com/thmb/sXsKZnJHtRVLAQKJJ2uKOmPMhHM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3322373-2408f8655b244b9283e2007cb2d168b1.jpg)
Ingredients
Dry Ingredients:
-
½ cup chopped walnuts
-
2 ½ cups gluten-free oat flour
-
1 ½ teaspoons baking soda
-
1 teaspoon ground cinnamon
-
1 teaspoon cream of tartar
-
½ teaspoon salt
Wet Ingredients:
-
1 (14.5 ounce) can sliced carrots
-
1 ½ cups orange juice
-
1 cup water
-
1 jumbo egg, beaten
-
2 tablespoons walnut oil
-
1 tablespoon canola oil, or as needed
Directions
-
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.
Cook's Notes:
I use organic ingredients whenever possible.
The temperature of the pan should be a slightly lower than what you normally use for pancakes, because you need to cook these pancakes a little longer.
Smaller pancakes are recommended because they are easier to flip. Finely ground nuts and nut flours can make pancakes sticky.
The key to cooking these pancakes all the way through to the center is to be patient and think 'well done' on each side without burning it.
Nutrition Facts (per serving)
81 | Calories |
4g | Fat |
9g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 25 | |
Calories 81 | |
% Daily Value * | |
Total Fat 4g | 6% |
Saturated Fat 1g | 3% |
Cholesterol 10mg | 3% |
Sodium 165mg | 7% |
Total Carbohydrate 9g | 3% |
Dietary Fiber 1g | 5% |
Total Sugars 2g | |
Protein 2g | 4% |
Vitamin C 8mg | 9% |
Calcium 18mg | 1% |
Iron 1mg | 4% |
Potassium 124mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.