From my mother’s cuisine, a fantastic, hearty vegetable soup with some spice added. Fantastic for preparing ahead of time and freezing for the approaching winter. can be frozen and kept in lesser amounts.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 25 |
| Yield: | 25 servings |
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
- 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
Instructions
- 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.
- 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
| Calories | 81 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 165 mg |
| Sugars | 2 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
These were a nice pancake, topped with maple syrup they were even nicer. I had to use buckwheat flour instead of oat flour and used homemade boiled carrots instead of canned. I didn’t understand if the liquid should be used or not, so I pureed the carrots with a little of their liquid, but reserved the rest. I used the carrot liquid instead of water. I think the next time I will add a bit of brown sugar to the batter. Thank you for the lovely gluten free recipe.
I don’t need gluten free, but this looked so good. Well, it is!!! I put a dollop of pineapple yogurt that I added some vanilla to and it was just like carrot cake. I will make again and again.