Gluten Free Cinnamon Walnut Buttermilk Pancakes

These are very light and fluffy, yet quite filling because of the fiber.

Start with the basic Gluten Free buttermilk pancake recipe:

1 cup rice flour (Bob's Red Mill brown rice works great)

2 Tbsp Ground Chia Seed (ground in a coffee grinder)

2 Tbsp Psyllium

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 cup buttermilk

2 large eggs, beaten

2 Tbsp vegetable oil (updated - was 1/4 cup)

Add to dry ingredients:

1 1/2 tsp Cinnamon

1/3 cup chopped walnuts

Combine dry ingredients (first 6 and last two) in one bowl. In another bowl, combine wet ingredients (last 3 before the additions). Add wet ingredients to dry and stir until just combined. Let sit for a few minutes while the griddle warms up if you want all the pancakes to have the same "lift". It takes a few minutes for the chia/psyllium to absorb the liquid.

Drop 1/4 cup scoops on a hot griddle (425-475 F) until bubbles form (won't be a lot of bubbles - a few more than the picture below), then flip and brown the other side. Makes about 12 pancakes.