Gluten Free Cinnamon Nut Pancakes
2 tablespoons chia seeds
6 tablespoons warm water
1/4 cup unsweetened applesauce
1/2 cup unsweetened, plain non-dairy milk
1-1/2 teaspoons pure vanilla extract
1-1/2 cups almond flour
1-1/2 teaspoons arrowroot powder
½ teaspoon sea salt
½ teaspoon baking soda
½ teaspoon ground cinnamon
3 tablespoons finely chopped nuts (pecans, walnuts or almonds)
coconut oil for frying (unrefined only)
In a small mixing bowl, whisk together the chia seeds and the 6 tablespoons of water and let sit for 5—10 minutes until mixture reaches consistency of raw eggs. After the chia mixture has gelled, whisk in the applesauce, non-dairy milk and vanilla extract, and set aside.
In a separate large mixing bowl, whisk together the almond flour, arrowroot powder, sea salt, baking soda and cinnamon. Form a well in the center of the dry ingredients and slowly pour in the wet ingredients. Stir just until all ingredients are moistened and well blended, but be careful to not over- mix. Lastly stir in the chopped nuts.
Heat the coconut oil in large skillet over medium-low heat. Drop the batter by about 1-1/2 to 2 tablespoon size portions and spread out batter slightly for each pancake. Cook pancakes 3—4 minutes, until bottoms have browned, and then flip and cook 1—2 minutes more. Add more oil to pan, and repeat with remaining batter. Makes 10-16 pancakes, depending on size.
Serve with your favorite pancake toppings: fresh chopped nuts, fresh chopped fruit, real maple syrup, a dusting of powdered sugar, applesauce or whipped cream.