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Simple Cooking Tips
- Use finely grated carrots to ensure the pancakes hold together well and cook evenly.
- Cook on medium heat to avoid burning the outside while keeping the inside tender.
- If the batter is too thick, add a little almond milk or water to reach the right consistency.
Ingredients 0/14
Why This Dish Is Hard To Resist
Step 1
Puls the walnuts in a food processor or blender until they’re finely chopped, then pour them into a large bowl. Mix in the oat flour, baking soda, cinnamon, cream of tartar, and salt with the walnuts until everything is combined.
Step 2
Puree the carrots in the food processor and transfer them to another bowl. Whisk together the orange juice, water, egg, and walnut oil with the carrot puree until smooth. Pour this wet mixture into the dry ingredients and stir until you have a thick, hearty batter. Let it sit for about 5 minutes to thicken up a bit.
Step 3
Warm a little canola oil in a nonstick skillet over medium heat. Tilt the pan around so the oil coats the surface evenly.
Step 4
Give the batter a quick stir, then use a 1/4-cup measure to scoop out small portions—don’t fill the cup all the way, since you want smaller pancakes. Drop spoonfuls into the skillet.
Step 5
Cook the pancakes until the edges start to look set and dry, about 3 to 5 minutes. Flip them carefully and cook for another 3 to 5 minutes until the other side is nicely browned. Serve warm and enjoy!
