Cinnamon Nut Pancakes

I like pancakes.  

They are quick, and easy to make, and you can double the recipe to have leftovers to freeze, which makes for a quick breakfast down the road.  Just pop one in the toaster, and you are good to go.   

I particularly like this recipe because it reminded me of IHOP’s Harvest Grain and Nut Pancakes; something different from the plain pancakes out there.

Cinnamon Nut Pancakes
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Dry ingredients
  1. 1-1/2 cups rolled oats, gluten free (works with regular as well)
  2. 3/4 cup sorghum flour
  3. 2 tablespoons tapioca starch
  4. 6 tablespoons potato starch
  5. 3/4 t xanthum gum
  6. 1-1/2 teaspoons baking soda
  7. 2-1/2 teaspoons baking powder
  8. 1/2 teaspoon salt
  9. 1/2 cup pecans
  10. 1/2 cup walnuts
  11. 1 teaspoon cinnamon
Wet ingredients
  1. 2 cups coconut milk (I use So Delicious unsweetened)
  2. 1 tablespoon lemon juice
  3. 1/2 cup oil
  4. 1 tablespoon ground flax seed mixed with 1/4 cup hot water
  5. 1/2 cup honey
  6. optional: 1/2 cup frozen huckleberries, dried currants, or mini chocolate chips
Instructions
  1. Place oats in a blender and blend until like flour; put in large bowl. Place nuts in blender until very finely chopped. Combine with remaining dry ingredients in a large bowl.
  2. Pour coconut milk a quart-sized microwave-safe bowl. Microwave until slightly warm (this makes whisking in the honey easier). Whisk in remaining wet ingredients until combined.
  3. Pour wet ingredients over dry and stir until combined.
  4. Ladle 1/3 cup amounts onto preheated griddle and cook for 2-4 minutes per side.
Notes
  1. I have also made this nut free by substituting 3/4 cup of pumpkin seeds for the nuts.
  2. Something that I like to do in the fall is substitute canned pumpkin for the oil, and 1 teaspoon of pumpkin pie spice for the cinnamon. Amazing with mini chocolate chips mixed in.
One Fine Tomato http://onefinetomato.com/

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