Apple Cinnamon Chia Pancakes (Gluten-Free Recipe)
Welcome to the Breakfast with Jon series. If you don’t know me, I lost over 220 pounds with a holistic mind-body weight loss approach that I call The Gabriel Method. In this series I will introduce you to breakfasts that change your body on a cellular and hormonal level. No more mid-morning junk food cravings! You’ll feel less hunger, while you keep your blood sugar stable and nourish your body.
Chia bran is my new favorite cooking flour. Chia bran isn't ground chia seeds; it’s actually what’s left over after you extract the oil from chia seeds. Basically, when a manufacturer wants to make chia oil, what’s left over is chia bran. There are no starchy carbs or sugars in chia bran. It’s mainly fiber and protein — 20% protein in fact. Chia bran is ideal as a flour substitute because there’s no gluten or insulin increasing sugars. You’ll find chia bran in your health food store, or you can buy it in online. I use chia bran to make breads, muffins, pizza, bagels, and the tasty pancakes you see here.
Autumn Apple Cinnamon Chia Bran Pancakes
Serves: 4 – 6 pancakes
- 1 cup chia bran
- 4 eggs
- ½-1 cup coconut water
- 2-4 Tbsp. coconut palm sugar (depending on taste preference, start with 4 Tbsp. in your first batch)
- ¾ tsp sea salt, Himalayan salt or your favorite healthy salt
- 2 tsp cinnamon
- ½ apple very finely chopped
- cold pressed coconut oil, ghee or your favorite healthy cooking oil
Combine all the ingredients in mixing bowl. Use only ½ cup coconut water to start.
Mix ingredients together to create a consistency similar to a traditional pancake batter, only slightly thicker. Add more coconut water if needed to create desired consistency. Use a medium/high heat on the stove.
Grease pan with healthy cooking oil.
Use a ladle to pour pancake batter into pan.
Flatten with a spatula to about ¼-1/2 inch thickness.
Let sit a few minutes until the bottom is firm enough to flip the pancake. Let sit slightly longer if you desire a crispier consistency.
Flip the pancake and let sit another minute or so (about ½ the time as the first side).
Remove from heat and serve.
Serve with coconut yogurt, or your favorite pancake toppings.
Note: It’s ok if the pancake’s center is slightly moist when you take it off the heat. It will continue to dry even after it is done cooking.
Tip: After you make each pancake you may need to add more coconut water. This is because the chia bran absorbs the moisture of the batter.
Want to learn how to unlock the power of food to heal your body, prevent disease & achieve optimal health? Register now for our FREE Functional Nutrition Webinar with Kelly LeVeque.