Flourless Golden Milk Oat Pancakes With Cinnamon Maple Syrup
Upgrade your pancakes with turmeric – it blends into these flourless golden milk oat pancakes to help promote your body’s healthy inflammatory response, which is critical for prevention of disease! I top mine with apple cinnamon hemp heart toppers and skip the syrup. Are you a practitioner? Check out our all-in-one system to grow your business.
Ingredients
Ingredients
- 2 cups oat flour I have not tested this with other flour
- 2 tablespoons coconut oil melted & cooled
- ¼ cup REBBL’s Turmeric Golden-Milk can sub with another milk too
- ¾ cup unsweetened almond or coconut milk another milk works too
- 1 chia or flax egg you can use regular egg too
- ½ teaspoon cinnamon
- ¼ teaspoon turmeric
Mix-in’s:
- ⅓ cup mixed nuts I used pecans
- Cinnamon Syrup:
- ½ cup maple syrup
- 1 teaspoon cinnamon
Instructions
Directions
For the maple syrup:
- Combine syrup and cinnamon in a sauce pan and bring to a low boil
- Let it boil for about 2-3 minutes then remove from heat and set aside
For the 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 yolk
- In medium bowl, mix together pancake ingredients and let sit for a few minutes to thicken
- Fold in pecans or your mix-in’s of choice
- Grease a medium skillet with coconut oil or butter
- Heat to medium-high and make sure the skillet or pan is well greased
- Place 2 tablespoons of batter onto the skillet per pancake
- After cooking 2-3 minutes (the pancakes will start to bubble a little on the one side), flip pancake and cook for another 2-3 minutes
- Finally, enjoy with syrup, nut butter and your choice of toppings!
- *Pancakes will stay for about 5 days in fridge and syrup about 7*