Skip to content

Type what you have

Cook with

oat flour ×
Pear and Almond Tart (Dairy and Gluten Free)
Dessert American

Pear and Almond Tart (Dairy and Gluten Free)

4.9

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a tart pan with a removable bottom; line with parchment paper.
  2. 2 Whisk almond meal, oat flour, and baking powder together in a bowl.
  3. 3 Whisk maple syrup, egg, coconut oil, vanilla extract, almond extract, and salt together in a large bowl; fold in almond meal mixture until forms a sticky dough.
  4. 4 Press dough into the prepared pan; arrange pears, cut-sides down, on top dough.
  5. 5 Bake in the preheated oven until golden brown, 22 to 25 minutes.

By VeggieCravings

Apple Cider Oatmeal Bread
Bread & Baking American

Apple Cider Oatmeal Bread

3.0

Prep
10 min
Cook
55 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a loaf pan with nonstick spray.
  2. 2 Combine self-rising flour, sparkling cider, oat flour, sugar, cinnamon, and baking powder in a large bowl; mix well. Pour batter into the prepared loaf pan. Mix sugar and cinnamon in a small bowl and sprinkle over the top.
  3. 3 Reduce the oven temperature to 375 degrees F (190 degrees C). Bake the loaf in the preheated oven for 35 minutes.
  4. 4 Remove the loaf and pour melted butter on top. Continue baking for 20 minutes. Cool before slicing.

By thedailygourmet

Chewy Vegan Zucchini Brownies
Dessert American

Chewy Vegan Zucchini Brownies

Prep
20 min
Cook
30 min
Total
115 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Liberally spray the bottom and sides of a 10x15-inch oven-proof glass dish or two 9x5-inch loaf pans with cooking spray.
  2. 2 Combine coconut sugar, oat flour, cocoa, cacao powder, and baking powder in a large bowl. Mix well until no lumps remain, using a sifter if necessary. Set aside.
  3. 3 Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
  4. 4 Combine zucchini, grapeseed oil, flaxseed, and vanilla extract in a blender; blend on high until completely smooth and slightly warm, 1 to 1 1/2 minutes. Pour zucchini mixture into the melted chocolate; continue heating and stirring with a rubber spatula, scraping down the sides, until mixture is well combined. Remove top bowl from the heat.
  5. 5 Fold the coconut sugar mixture into the zucchini-chocolate mixture, until mixture is combined but still slightly lumpy; do not overmix. Batter will be very thick with a smooth texture. Let sit for 5 minutes, then gently stir. Pour batter into the prepared pan, spreading so it is as flat and even as possible.
  6. 6 Place brownies in the preheated oven until they look dry and shiny on top and start to pull away from the edges of the pan, and until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and let cool in the pan for at least 1 hour.

By Justin Moldenhauer

Blueberry Oatmeal Breakfast Bars
Breakfast American

Blueberry Oatmeal Breakfast Bars

4.4

Prep
15 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
  2. 2 Combine whole oats, oat flour, brown sugar, salt, and baking soda in a bowl. Stir in almond milk, eggs, butter, and vanilla until well combined. Fold in blueberries and walnuts. Spread mixture into the prepared pan; top with shredded coconut.
  3. 3 Bake in the preheated oven until edges are golden and coconut is browned; about 35 minutes. Cool in the pan for 10 minutes before cutting into 16 squares.

By Cheryl Belanger

Apple Oatmeal Breakfast Cups
Breakfast American

Apple Oatmeal Breakfast Cups

4.6

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Generously grease muffin cups or line with paper liners.
  2. 2 Combine oats, oat flour, cinnamon, allspice, baking soda, and salt in a large bowl. Add apples, yogurt, eggs, brown sugar, butter, and vanilla extract to oat mixture until batter is well mixed; fold in walnuts. Pour batter into the prepared muffin cups.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes.

By Cheryl Belanger

High-Protein Banana Bread
Dessert American

High-Protein Banana Bread

4.5

Prep
15 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
  2. 2 Mix together oat flour, sugar, walnuts, protein powder, cinnamon, baking powder, and baking soda in a medium bowl.
  3. 3 Mix together mashed bananas, applesauce, milk, egg whites, and vanilla extract in a large bowl. Slowly add flour mixture to banana mixture; stirring until just combined. Transfer batter into the prepared loaf pan.
  4. 4 Bake in the preheated oven until top of bread springs back when lightly pressed and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.

By Lynn

Sweet Potato Banana Pancakes
Breakfast American

Sweet Potato Banana Pancakes

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Fill a pot with water; bring to a rolling boil. Add sweet potato; return to a boil. Cook until sweet potato is tender, 7 to 10 minutes; drain.
  2. 2 Mash sweet potato in a small bowl with a fork.
  3. 3 Combine 1 cup mashed sweet potato, eggs, protein powder, milk, oat flour, flax seeds, pumpkin pie spice, and baking powder in a bowl; stir in banana, almonds, pecans, and walnuts until combined.
  4. 4 Melt coconut oil in a skillet over medium heat. Drop enough batter into the skillet to make a 4- to 6-inch pancake; cook until golden brown, 3 to 5 minutes. Flip; cook until browned on the other side, 3 to 5 minutes more. Repeat with remaining batter.

By The Healthy Hulk

Gluten-Free Zucchini Muffins
Bread & Baking American

Gluten-Free Zucchini Muffins

Prep
20 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 12 standard-sized silicone baking cups with cooking spray.
  2. 2 Mix protein powder, tapioca flour, sorghum flour, arrowroot flour, oat flour, baking powder, pumpkin pie spice, and xanthan gum in a large bowl until evenly blended.
  3. 3 Whisk eggs, zucchini, applesauce, stevia powder, and oil in a medium bowl until combined. Add to flour mixture and stir until just combined. Fold in walnuts; let batter sit, about 5 minutes.
  4. 4 Spoon batter into the prepared muffin cups, filling each to the top.
  5. 5 Bake in the preheated oven until fully cooked in the centers, about 30 minutes. Cool on a wire rack; remove from liners when completely cooled.

By nanzinmaine

Dark Chocolate Butternut Squash Bread
Bread & Baking American

Dark Chocolate Butternut Squash Bread

5.0

Prep
10 min
Cook
45 min
Total
115 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray.
  2. 2 Blend applesauce, Greek yogurt, and coconut oil together in a bowl using an electric mixer. Mix in sucralose-sugar blend until combined. Add egg whites and almond milk; blend until fluffy. Mix in butternut squash and almond extract. Add cocoa powder, salt, baking soda, and baking powder; mix to combine. Add oat flour slowly, mixing batter until no dry spots remain. Fold in about chocolate chips by hand, reserving a few to sprinkle on top.
  3. 3 Pour batter into the prepared pan; sprinkle the remaining chocolate chips over the batter.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cool in pan for 1 hour.

By Megan Olson

Pumpkin Banana Oat Muffins
Lunch American

Pumpkin Banana Oat Muffins

4.8

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  2. 2 Whisk all-purpose flour, oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves together in a bowl. Set aside.
  3. 3 Beat butter, brown sugar, and white sugar together in a separate bowl with an electric mixer on low speed until moistened; beat in yogurt, eggs, and vanilla extract on medium speed. Beat in pumpkin purée and mashed bananas: fold in ½ cup chocolate chips and ½ cup pecans. Stir flour mixture into batter. Set aside.
  4. 4 Combine granola, ¾ cup chocolate chips, and ½ cup pecans in a bowl.
  5. 5 Divide batter among the prepared muffin cups, filling each ⅔ full; sprinkle with granola topping.
  6. 6 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 25 to 30 minutes.

By Alyssa Parisette-Sparks

Zucchini Yogurt Multigrain Muffins
Breakfast American

Zucchini Yogurt Multigrain Muffins

4.6

Prep
15 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease two 12-cup muffin tins.
  2. 2 Sift all-purpose flour, whole wheat flour, oat flour, cinnamon, salt, baking powder, baking soda, and nutmeg together in a bowl. Beat yogurt, sugar, honey, eggs, vegetable oil, applesauce, and vanilla extract together in a separate bowl; stir in flour mixture then fold in zucchini, carrots, pecans, and raisins. Scoop batter into the prepared muffin cups.
  3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 18 to 20 minutes. Cool 10 minutes before transferring to wire racks to cool completely.

By CARINAB

Easy Roasted Almond Cookies
Dessert

Easy Roasted Almond Cookies

4.6

Prep
15 min
Cook
60 min
Total
105 min

Instructions

  1. 1 Preheat oven to 275 degrees F (135 degrees C). Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully as they bake, they burn quickly. Once toasted, set the nuts aside to cool to room temperature. Finely grind the almonds in a food processor.
  2. 2 Raise oven temperature to 350 degrees F (175 degrees C). Oil a baking sheet with vegetable oil.
  3. 3 In a bowl, mix together the ground almonds, oat flour, maple syrup, and almond extract. Form the mixture into 6 balls, then flatten the balls into cookies about 1/4 inch thick. Place cookies onto the prepared baking sheet.
  4. 4 Bake until crisp and brown around the edges, 12 to 15 minutes; watch them carefully because they burn easily. Remove the cookies carefully, and allow to cool.

By Lynn

No-Bake Peanut Butter Banana Protein Bars
Appetizer

No-Bake Peanut Butter Banana Protein Bars

4.0

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Puree bananas, peanut butter, and honey in a food processor until smooth. Place mixture in a bowl and add oat flour, coconut flour, and pea powder. Stir until combined.
  2. 2 Press into a 10-inch square pan and refrigerate until hardened, about 30 minutes.

By Samantha LaBarge

Moist Orange Cake with Olive Oil
Dessert

Moist Orange Cake with Olive Oil

4.3

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan.
  2. 2 Beat eggs in a large bowl and mix in monk fruit sweetener and olive oil. Stir in orange zest, orange juice, and vanilla extract.
  3. 3 Combine flour and baking powder in another bowl; stir into the egg mixture until just blended. Pour into the prepared pan.
  4. 4 Bake in the preheated oven until a knife inserted into the center of the cake comes out clean, 40 to 45 minutes.

By vickypicks

Maple Apple Pie Protein Squares
Lunch

Maple Apple Pie Protein Squares

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Line a 9x13-inch baking dish with parchment paper.
  2. 2 Combine applesauce, maple syrup, and almond butter in a large mixing bowl. Add oat flour, cinnamon, cocoa, and protein powder; mix until well combined. Spread into the prepared dish.
  3. 3 Refrigerate until firm, about 1 hour. Cut into 30 squares and wrap in parchment paper.

By Nicole

Vegan and Gluten-Free Chocolate Chip Cookies
Dessert

Vegan and Gluten-Free Chocolate Chip Cookies

Prep
15 min
Cook
15 min
Total
70 min

Instructions

  1. 1 Mix oat flour, coconut flour, salt, and baking soda together in a bowl.
  2. 2 Cream 1/2 cup plus 2 tablespoons shortening and coconut sugar in a bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Mix in vanilla. Slowly mix in dry ingredients. Stir in chocolate chips. Place dough in the refrigerator for 30 minutes.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Roll tablespoonfuls of dough into balls. Place on an ungreased cookie sheet and flatten with wet fingers.
  5. 5 Bake in the preheated oven until golden brown, about 14 minutes; cookies will be tender when they come out of the oven. Let rest on the cookie sheet for 10 minutes, then transfer to a wire rack to finish cooling completely.

By Ange's Table

Lemon Poppyseed Scones

Lemon Poppyseed Scones

4.3

Prep
30 min
Cook
12 min
Total
42 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 In a large bowl, stir together the oat flour, whole wheat flour, all-purpose flour, baking powder, salt and sugar. Cut in shortening and 1/2 cup of butter until the lumps are smaller than peas. Stir in the lemon zest and poppy seeds. Make a well in the center and pour in the buttermilk. Stir just until the dry ingredients are moistened.
  3. 3 Divide the dough into 2 pieces. Pat each one into a 1 inch thick circle. Cut circles into 6 wedges like a pie. Place pieces onto a baking sheet, and brush the tops with melted butter.
  4. 4 Bake for 12 to 15 minutes in the preheated oven, until lightly browned. Cool on a wire rack so they do not get too crumbly.

By EGGIE4

Whole Wheat Oat Waffles
Breakfast

Whole Wheat Oat Waffles

4.7

Prep
20 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat a waffle maker according to manufacturer's directions.
  2. 2 Whisk whole wheat flour, all-purpose flour, oat flour, sugar, baking powder, and salt together in a bowl. Whisk egg yolks, milk, canola oil, and vanilla extract in a separate bowl. Beat egg whites in a third bowl (not plastic) with an electric mixer until soft peaks form when you lift the beaters straight out of the beaten eggs, 1 to 2 minutes.
  3. 3 Make a well in the dry ingredients and pour the milk mixture into the well; mix batter until smooth. Gently fold the egg whites into the batter, retaining as much volume as possible. Let batter stand until slightly thickened, about 5 minutes.
  4. 4 Pour 1/2 cup of batter, or amount recommended by the manufacturer, onto the waffle maker; close lid and bake waffle until browned and crisp, 2 to 4 minutes.

By Antipex

Coconut Chocolate Chip Waffles
Breakfast

Coconut Chocolate Chip Waffles

4.7

Prep
10 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat a waffle iron according to manufacturer's instructions.
  2. 2 Whisk bread flour, oat flour, sugar, baking powder, cinnamon, and salt together in a bowl. Mix almond milk, applesauce, and coconut oil together in a separate bowl; stir into flour mixture until batter is just combined. Fold chocolate chips into batter; let stand for 5 minutes.
  3. 3 Scoop 1/4 to 1/2 cup batter into preheated waffle iron; cook according to manufacturer's instructions, about 4 minutes per waffle.

By David

Whey Protein Energy Bars
Appetizer

Whey Protein Energy Bars

Prep
20 min
Cook
Total
150 min

Instructions

  1. 1 Place dates in a bowl and add boiling water to cover. Let soak for 10 minutes. Strain dates and discard the water.
  2. 2 Blend oat flour, protein powder, and cocoa powder in a food processor until well combined. Add dates, 1/2 cup pecans, 1/2 cup coconut, vanilla, and salt. Pulse to combine, adding water as needed, to get a soft dough consistency.
  3. 3 Transfer dough to a bowl. Add remaining pecans, remaining coconut, and chocolate chips; mix well.
  4. 4 Scrape dough onto a piece of parchment paper and place another piece of parchment paper on top. Toll bars out to about 1/2-inch thick. Refrigerate until firm, 2 to 3 hours.
  5. 5 Slice into 12 bars and serve.

By Gayathiri's Cookbook

Barley Oat Pancakes
Breakfast

Barley Oat Pancakes

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Mix oat flour, barley flour, wheat germ, brown sugar, baking powder, and salt together in a bowl; make a well in the center. Stir milk, eggs, banana, honey, oil, and vanilla extract together in a separate bowl. Pour milk mixture into the well in the flour mixture and gently stir just until batter is moistened and slightly lumpy. Add more milk to thin the batter, if desired.
  2. 2 Heat a griddle or skillet over medium-low heat. Drop a small amount of water on surface. If water bounces, the griddle is ready. Lightly grease the griddle by running a paper towel dabbed with oil around the bottom of the griddle.
  3. 3 Drop batter by large spoonfuls onto the griddle forming 4- to 6-inch circles and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By Christina

Chocolate Chip Cookie Dough Protein Bites
Lunch

Chocolate Chip Cookie Dough Protein Bites

3.5

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine all-purpose flour, soy protein powder, and oat flour together in a bowl.
  2. 2 Beat white sugar, brown sugar, yogurt, and butter together in a large bowl with an electric mixer until smooth and creamy. Add vanilla extract. Stir in flour mixture. Mix in milk, 1 tablespoon at a time, until batter is thick and smooth. Fold in chocolate chips.
  3. 3 Roll batter into 1-inch balls with your hands. Arrange on a baking sheet. Transfer to the freezer and chill until firm, about 1 hour, or in the refrigerator, 2 to 3 hours.

By alica

Gluten Free Almond Mini Tarts
Snack

Gluten Free Almond Mini Tarts

Prep
Cook
Total

Instructions

  1. 1 Preheat the oven to 400 degrees F.
  2. 2 Make the crust: Pulse the oat flour, almond flour, tapioca flour, sugar, and salt together in a food processor for 5 seconds to blend.
  3. 3 Add the cubed butter and pulse 8-10 times more until a moist, crumbly dough starts to form. Add the applesauce and blend until a soft dough forms.
  4. 4 Divide the dough into 6 equal pieces and use your fingers to press the dough into 6 mini tart pans (or 1 9-inch tart pan if you don't have mini shells), making sure the dough rises slightly above the edges of each pan.
  5. 5 Place the tarts on a rimmed baking sheet and freeze for 15 minutes while the oven heats.
  6. 6 Bake the tarts for 10 minutes, until they start to brown at the edges. Remove from the oven and cool the crusts to room temperature.
  7. 7 Reduce the oven heat to 375 degrees F.
  8. 8 Make the filling: Beat the egg, almond paste, and applesauce together with an electric hand mixer on medium-low speed until smooth.
  9. 9 Add the oat flour and powdered sugar, and beat on low speed to blend thoroughly.
  10. 10 Divide the almond custard evenly between the cooled tart crusts.
  11. 11 Pit and slice the peaches into 1/4-inch thick half-moons and fan the peach slices across each tart crust. Whisk the jam with 1 tablespoon water to make a glaze. Brush the peaches with the glaze using a pastry brush. Return the tarts to the oven and bake for 20-25 minutes more, until the custard is matte and puffy at the edges. Serve immediately.

By Mott's

Gluten-Free Gingersnaps
Dessert

Gluten-Free Gingersnaps

3.6

Prep
20 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
  2. 2 Beat 1 cup sugar and margarine together in a medium bowl until creamy. Beat in egg and molasses until well blended.
  3. 3 Combine oat flour, ginger, baking powder, cinnamon, salt, and cardamom in another bowl; stir into the molasses mixture to form a dough.
  4. 4 Roll dough into 1-inch balls and rolls in the remaining 1/2 cup sugar. Place cookies 2 inches apart on the prepared cookie sheets.
  5. 5 Bake in the preheated oven until tops are slightly cracked, 15 to 18 minutes. Let cookies cool for 5 minutes before removing to a wire rack to cool completely.

By Cameron Houser

Chocolate Almond Coconut Breakfast Bars
Breakfast

Chocolate Almond Coconut Breakfast Bars

4.2

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  2. 2 Combine oats, oat flour, salt, and baking soda in a bowl. Add eggs, almond milk, brown sugar, and vanilla extract and mix well. Fold almonds, chocolate chips, and coconut into oats mixture; pour into the prepared baking dish.
  3. 3 Bake in the preheated oven until set in the middle, about 40 minutes. Cool before cutting into squares.

By Cheryl Belanger

Homemade Einkorn Spelt Bread

Homemade Einkorn Spelt Bread

4.3

Prep
10 min
Cook
Total
115 min

Instructions

  1. 1 Place water, spelt flour, einkorn flour, oat flour, flax seeds, sugar, butter, salt, and yeast in a bread machine in the order listed by the manufacturer. Run Wheat cycle.
  2. 2 Check dough's moisture level while the machine is mixing; add enough milk to reach a smooth, damp consistency. Remove dough from the machine after the cycle is done, about 1 hour 45 minutes.

By Stephanie

Pumpkin Pie-Oat Flour Muffins

Pumpkin Pie-Oat Flour Muffins

5.0

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line with paper liners.
  2. 2 Mix oat flour, brown sugar, baking powder, cinnamon, baking soda, nutmeg, ginger, cloves, and salt together in a large bowl using a fork. Combine pumpkin puree, eggs, honey, applesauce, and oil in a separate bowl. Add pumpkin mixture to flour mixture and stir using a spatula until well combined.
  3. 3 Spoon batter into the prepared muffin tin, filling cups 3/4 full.
  4. 4 Bake until a fork or toothpick inserted in a cupcake center comes out clean, 22 to 25 minutes.

By Lauren Munos Wylie

Snickerdoodles With a Hint of Ginger
Dessert

Snickerdoodles With a Hint of Ginger

4.7

Prep
15 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Beat 1 1/2 cups sugar, butter, eggs, and vanilla extract together in a large bowl until smooth and creamy.
  2. 2 Sift all-purpose flour, oat flour, cream of tartar, and baking soda together into a bowl. Beat 1/2 of the flour mixture into butter mixture; and remaining flour mixture and beat until dough is just combined. Cover the bowl with plastic wrap and refrigerate until chilled, about 30 minutes.
  3. 3 Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
  4. 4 Whisk 2 tablespoons sugar, cinnamon, and ginger together in a shallow bowl.
  5. 5 Roll chilled dough into 1 1/2-inch balls and roll each ball in cinnamon-sugar mixture to coat. Place coated dough 2-inches apart on prepared baking sheets.
  6. 6 Bake in the preheated oven until golden and set, 9 to 11 minutes. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

By keawe

Gluten-Free Heart-Friendly Carrot Pancakes
Breakfast

Gluten-Free Heart-Friendly Carrot Pancakes

4.5

Prep
15 min
Cook
20 min
Total
40 min

Instructions

  1. 1 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.
  2. 2 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.
  3. 3 Heat a small amount of canola oil in a nonstick skillet over medium heat. Tilt skillet to coat cooking surface with oil.
  4. 4 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.
  5. 5 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.

By ColoradoNutritionCoachorg