These delicious pancakes are packed with fiber from chia, an ancient grain that grows abundantly in southern Mexico. Chia is very rich in omega-3 fatty acids and antioxidants, as well as calcium, magnesium, and zinc.
Coconut Chia Pancakes
Makes 8 to 10 pancakes
1 ½ cups Elizabeth’s Gluten-free Flour Blend (see below)
¼ cup chia flour (ground chia seeds)
1 ¾ cups milk (rice, almond, or regular)
1 tablespoon coconut oil, melted
3/4 cup unsweetened toasted coconut
1/3 cup macadamia nuts, optional, for topping
Combine flour blend and chia flour in a medium bowl. Add milk, egg, and coconut oil. Whisk to combine. Fold in ½ cup toasted coconut and reserve the remaining ¼ cup for topping. Scoop ¼ cup batter onto greased griddle or pan on medium-low heat. Cook for 2 minutes or until tiny bubbles on top of pancake pop and sides are brown. Flip and cook approximately 45 seconds. Top stack of pancakes with vanilla yogurt and sprinkle with toasted coconut and macadamia nuts, if desired, and serve.
Elizabeth’s Gluten-Free Flour Blend
Makes 4 cups
When choosing which flour combination to use, consider that sorghum will give you the lightest result in baking. Millet and amaranth will give you a heavier result. For cakes and cookies, I recommend using sorghum in the blend. For breads, scones, and biscuits, millet or amaranth are good choices.
1 ½ cup organic brown rice flour
1 ¼ cup organic white rice flour
½ cup organic potato starch flour
½ cup organic sorghum flour, millet flour or amaranth flour
¼ cup organic tapioca flour
2 teaspoons xanthan gum
Mix all ingredients together and place in air-tight container and store in freezer for up to 4 months.
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Elizabeth Kaplan is the founder of The Pure Pantry, an allergen-free natural foods company that creates nutritious, great-tasting, and easy-to-use baking mixes. She is the author of Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes. When she was diagnosed with celiac disease in 2002, and subsequently her children were diagnosed with severe food allergies and gluten intolerance, she focused her passion for the culinary arts on gluten-free cuisine. Elizabeth teaches cooking classes that help others transition to a gluten-free lifestyle, lectures on topics related to gluten intolerance, and writes a lifestyle blog in which she shares recipes, nutrition tips, entertaining and travel ideas, and her first-hand knowledge about raising children with food allergies. Her husband and three children all enjoy being her official taste testers for the recipes and products she creates.