Flourless Golden Milk Pancakes with Cinnamon Maple Syrup

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Yields About 8-10 pancakes


  • 2 cups oat flour (I have not tested this with other flour)
  • 2 tablespoons coconut oil, melted & cooled
  • 1/4 cup REBBL's Turmeric Golden-Milk (can sub with another milk too)
  • 3/4 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 mixed nuts (I used pecans)

Cinnamon Syrup

  • 1/2 cup maple syrup
  • 1 teaspoon cinnamon


  1. To make the Cinnamon maple Syrup:
  2. Combine syrup and cinnamon in a sauce pan and bring to a low boil
  3. Let it boil for about 2-3 minutes then remove from heat and set aside
  4. Begin making pancakes:
  5. 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
  6. In medium bowl, mix together pancake ingredients and let sit for a few minutes to thicken
  7. Fold in pecans or your mix-in's of choice
  8. Grease a medium skillet with coconut oil or butter
  9. Heat to medium-high and make sure the skillet or pan is well greased
  10. Place 2 tablespoons of batter onto the skillet per pancake
  11. 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
  12. Finally, enjoy with syrup, nut butter and your choice of toppings!
  13. *Pancakes will stay for about 5 days in fridge and syrup about 7*


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