Description
This is a sweet and warm take on a classic breakfast food. These vanilla chai pancakes are made with banana, a gluten-free flour mix and can be made vegan with a single swap!
Ingredients
- FOR THE PANCAKES:
- 1 whole Banana
- 1 teaspoon Vanilla Extract
- 1-½ cup Gluten Free Pancake Mix (See Related Blog Post)
- 2 teaspoons Chai Spice Mix (see Recipe)
- 2-¼ cups Milk Of Choice, Or Less As Needed
- FOR THE MAPLE-CHAI ALMOND BUTTER:
- ¾ cups Almond Butter
- 2 Tablespoons Pure Maple Syrup
- 1-½ teaspoon Chai Spice Mix
- FOR THE CHAI MIX:
- ¼ teaspoons All Spice
- ½ teaspoons Cardamom
- ½ teaspoons Nutmeg
- ½ teaspoons Cloves
- ¾ teaspoons Cinnamon
- 1 teaspoon Ginger
Preparation
For the pancakes:
While mixing pancake batter, preheat a griddle or cast-iron skillet on the stove at medium heat.
Mash banana thoroughly in a bowl. Add vanilla and combine with banana mash. Add pancake mix and chai mix, and stir to combine. Then add 1 ¾ cups of your choice of milk and stir well. Add additional milk as needed until you reach the desired consistency for pancakes, but no more than 2 1/2 cups.
If using a cast-iron skillet, add approximately 1 tablespoon of desired oil choice (I used butter). Pour pancake batter onto griddle or skillet in approximately 1/4 cup amounts. Allow pancakes to cook for a few minutes until pancake is easily released by a spatula. Flip and cook again for about 3 minutes. Transfer to a plate too cool.
Top with maple-chai almond butter and garnish with raspberries, bananas or even stewed berries. Sprinkle powdered sugar on top for garnish an additional sweetness of desired.
For the maple-chai almond butter:
Combine almond butter, maple syrup and chai spice in a bowl and stir well. Spread on top of pancakes with a knife, or if you’re feeling fancy and want to impress someone, use a piping bag to make a delicate swirl pattern.
For the chai mix:
Combine spices in a bowl or small container and mix. (This makes 3 ½ teaspoons, enough for both the pancakes and the maple-chai almond butter.)
