Gluten Free Heart Friendly Carrot Pancakes 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
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 ColoradoNutritionCoachorg
Categories Carrot Side Dishes
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
ALLERGY-FRIENDLY PANCAKES (GLUTEN FREE, DAIRY FREE, EGG FREE)
These fluffy pancakes passed the test with the gluten eaters in my family. I changed a recipe I had and am excited to share the results. They are not too sweet, and have a great rise to them. I hope you enjoy them as much as we have! Instead of the flours and starches listed, you could use a little less than 2 cups of your own gluten-free flour mix. If your mix has added xanthan gum, omit the gum in the recipe.
Provided by Pear n Ginger Girl
Categories Breakfast
Time 30m
Yield 10 5-inch pancakes, 4-5 serving(s)
Number Of Ingredients 15
Steps:
- Place rice milk in a medium bowl and heat in the microwave until warm, about 90 seconds. Stir in flax meal and let sit.
- Meanwhile, in a small bowl combine the flours and starches, sugar, xanthan gum, baking soda, baking powder, cinnamon, and salt. Mix until thoroughly combined.
- To the rice milk mixture add the oil, vanilla and vinegar. Stir well.
- Heat up your pan on medium-high or griddle to 350 degrees. When it is hot (a drop of water placed on it sizzles), add a little oil and spread around.
- Add the dry mix to the wet and whip with the spoon to get most of the lumps out. Batter should be thick.
- Spoon the batter onto prepared pan (about 1/4 cup) and spread out with the back of the spoon. Flip over when bubbles form and the top starts to dry out. Cook the other side until golden brown.
Nutrition Facts : Calories 384.2, Fat 21.3, SaturatedFat 2.7, Sodium 478.6, Carbohydrate 45.7, Fiber 4.9, Sugar 10.5, Protein 5.1
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.
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