Carrot Oat Pancakes Gluten Free Recipes
GLUTEN-FREE HEART-FRIENDLY CARROT PANCAKES
Think of these pancakes as mini carrot cakes for breakfast. Don't tell the kids there are carrots in these pancakes, and they will never know. Yummy with just margarine, they are also good with honey or real maple syrup. These pancakes are a good way to add beta-carotene to your day, as well as help the kids get in more veggies.
Provided by ColoradoNutritionCoach.org
Categories Side Dish Vegetables Carrots
Time 40m
Yield 25
Number Of Ingredients 12
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.
Nutrition Facts : Calories 81.3 calories, Carbohydrate 9.3 g, Cholesterol 9.7 mg, Fat 4.4 g, Fiber 1.4 g, Protein 2.1 g, SaturatedFat 0.5 g, Sodium 165.2 mg, Sugar 1.7 g
EASY GLUTEN FREE OATMEAL PANCAKE RECIPE BY TASTY
Here's what you need: rolled oats, nutmeg, cinnamon, baking powder, salt, almond milk, eggs
Provided by Shashi Charles
Categories Breakfast
Yield 2 servings
Number Of Ingredients 7
Steps:
- Add the rolled oats to a blender and blend till they resemble a flour-like consistency. Then, spoon them into a bowl.
- Also to the bowl, add in the baking powder, salt, cinnamon and nutmeg and mix with a spoon. Then, add in the milk and eggs and mix till well incorporated. Set mixture aside for 5-8 minutes to thicken up.
- While waiting, place a pan over a low-medium flame and let it warm.
- When pancake mixture is thickened, grease pan with vegan butter and ladle 2-3 tablespoonfuls of mix onto pan. Cook 2-3 minutes on each side, until golden.
- Serve pancakes with whipped cream, maple syrup or jam, and raspberries.
- *Note:* If you are using store bought oat flour - approximately 1.75 cups of oat flour = 1 cup of rolled oats.
- Enjoy!
Nutrition Facts : Calories 124 calories, Carbohydrate 3 grams, Fat 8 grams, Fiber 1 gram, Protein 9 grams, Sugar 0 grams
CARROT OAT PANCAKES (GLUTEN-FREE)
Some say it reminds them of spice cake, others, carrot cake. Either way, these delicious gluten-free pancakes are sweet and flavorful and easy to make.
Provided by Ravenhood
Categories Breakfast
Time 15m
Yield 6 pancakes, 2 serving(s)
Number Of Ingredients 10
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.
HEALTHY CARROT AND OATMEAL PANCAKES
Make and share this Healthy Carrot and Oatmeal Pancakes recipe from Food.com.
Provided by zenveg
Categories Breakfast
Time 35m
Yield 15 pancakes, 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix first 5 ingredients together using a hand blender making sure that the carrots get fully blended - no lumps left.
- In a second bowl mix the rest of the ingredients together then pour dry ingredients into the wet ingredients and mix the dough thoroughly with the hand blender.
- Remember that eggs vary in size and that flour absorbes more or less liquid. If the dough seems to thick add more buttermilk - if it seems to thin add more all purpose flour!
- Let the pancake dough rest for 20 minuttes.
- Fry pancakes in a little vegetable oil - you can easily make 3 at a time in the frying pan.
Nutrition Facts : Calories 302.6, Fat 9.5, SaturatedFat 4.5, Cholesterol 121.2, Sodium 957.5, Carbohydrate 44.1, Fiber 4.8, Sugar 7.9, Protein 11.3
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