Flourless Golden Milk Pancakes with Cinnamon Maple Syrup

Flourless Golden Milk Pancakes with Cinnamon Maple Syrup that are vegan and gluten free-friendly



  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*