Flourless Golden Milk Pancakes with Cinnamon Maple Syrup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1/2 teaspoon cinnamon
- 1 teaspoon cinnamon
- 1/2 cup maple syrup
- 1/4 teaspoon turmeric
- mix-in's:
- 2 tablespoons coconut oil melted & cooled
- 2 cups oat flour (i have not tested this with other flour
- 1/4 cup rebbl's turmeric golden-milk (can sub with another
- 3/4 cup unsweetened almond or coconut milk (another milk w
- 1 chia or flax egg (you can use regular egg too)
- 1/3 upmixed nuts (i used pecans)
- cinnamon syrup:
- Carbohydrate 3.77950172305099 g
- Cholesterol 0 mg
- Fat 3.41780562501282 g
- Fiber 0.262489055126905 g
- Protein 0.02079703125 g
- Saturated Fat 2.94502937500231 g
- Serving Size 1 1 -10 pancake (9g)
- Sodium 0.50809375057697 mg
- Sugar 3.51701266792409 g
- Trans Fat 0.20393425 g
- Calories 44 calories
To make the Cinnamon maple Syrup:Combine syrup and cinnamon in a sauce pan and bring to a low boilLet it boil for about 2-3 minutes then remove from heat and set asideBegin making pancakes:Make chia egg by combining 1 tablespoon ground chia (NOT chia seed, simply blend chia seeds to get ground chia), 3 tablespoons water and mix in a small bowl and let it sit for 5 minutes or until it takes on a goopy texture similar to raw egg yolkIn medium bowl, mix together pancake ingredients and let sit for a few minutes to thickenFold in pecans or your mix-in's of choiceGrease a medium skillet with coconut oil or butterHeat to medium-high and make sure the skillet or pan is well greasedPlace 2 tablespoons of batter onto the skillet per pancakeAfter cooking 2-3 minutes (the pancakes will start to bubble a little on the one side), flip pancake and cook for another 2-3 minutesFinally, enjoy with syrup, nut butter and your choice of toppings!*Pancakes will stay for about 5 days in fridge and syrup about 7*
