What is it about these Orange and Cinnamon Walnut pancakes that makes them so deliciously healthy?
These oh-so-delicious pancakes just happen to be part of a gluten free diet. Studies have shown that a free of gluten can be beneficial in the treatment of autoimmune disease.
Gluten is a protein found in wheat, barley and rye and now a days it seems to be present in everything from pastas, breads and medications to toothpastes and shampoos! The amount of gluten present in foods (and other products) these days has increased as much as 50% in the last 60 years. What’s more, the gluten we eat today is not the gluten we ate.
Scientists have developed new hybrid strains of wheat that contain entirely new forms of gluten not found in nature. All of this in an effort to make our processed cakes and biscuits all the more fluffy and destructive to your health.
These modified glutens are creating problems with our gut health and immune systems, and fanning the fire of inflammatory and autoimmune disease. Even for those without celiacs disease, gluten can still cause issues. So what’s the takeaway? If you have an autoimmune disease or inflammatory condition (and even if you don’t) it’s just best to avoid gluten, simple as that. But no worries, life without gluten does not mean you can’t still enjoy your favorite foods, like these pancakes.
To simplify things and be even more awesome, avoid gluten and eat these Orange and Cinnamon Walnut Pancakes!
Orange and Cinnamon Walnut Pancakes
1 1/3 cup Rolled Oats
1 cup full fat coconut milk (add more if the batter appears to thick)
1/4 cup orange juice
1 chia seed egg
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1 Tablespoon coconut oil
1 Tablespoon maple syrup (optional)
1 Tablespoon vanilla extract
pinch of himalayan salt
1/3 cup toasted walnuts
First things first, make your chia egg (1 Tablespoon chia seeds plus 2.5 Tablespoons water) and set it to the side to gel. Now place the rest of your ingredients (except walnuts) in a blender, starting with wet ingredients. When your chia egg is “gel-ed”, go ahead and add that to the blender. Give everything a whirl!
Stir in toasted walnuts and there you have it, delicious Orange and Cinnamon Walnut pancake batter.
Set a pan on the stove top, gently grease with coconut oil, and set to medium heat. Pour batter and allow each pancake to cook until you see bubbles. Flip and allow to cook for another minute. Serve warm and topped with your favorite ingredients and a few extra walnuts!