Gluten Free Turmeric Pancakes
Pancakes will always hold a special place in my heart, because they were the first thing I remember learning to cook. My siblings and I would spend Saturday or Sunday mornings in the kitchen with our dad whipping up a BIG batch of pancakes on an electric griddle. We usually just used Biquik, but man they tasted magical.
So even though I make healthier versions of my childhood favorite, they still evoke the same nostalgia for me. And sometimes I even go as far as to experiment with new flavors (and added health benefits), like these turmeric hot cakes. The turmeric adds a beautiful golden color, as well as incredible anti-inflammatory properties. But beyond that, it doesn't change the taste too much! Give these a try and let me know what you think!
2 cups oat flour
2 tablespoons coconut oil, melted & cooled
1-2 tsp turmeric or golden milk powder (I used Goldyn Glow)
1 cup unsweetened almond or coconut milk (another milk works too)
1 chia or flax egg (you can use regular egg too)
1/2 teaspoon cinnamon
1/4 teaspoon turmeric
1/3 cup nuts - optional (I like pecans or walnuts)
1/2 cup maple syrup
1 teaspoon cinnamon
To make the Cinnamon 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
Begin 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 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*
This recipe was adapted from one of my faves, Rachl Mansfield!