These pancakes are definitely well loved in our house. First of all, I'm a sucker for anything chai spiced. That, coupled with oats, words can't describe how I love that combination. So why not bring the two concepts together into a pancake! It brings the comfort of fall flavors into your morning breakfast.
To create the chai flavor, I use a combination of loose chai tea and some ground spices. My favorite chai tea is from Mountain Rose Herbs and it is called Firefly Chai. Not only does it offer some pleasing chai flavors, but it is also caffeine free. So basically, what you are going to do is warm up some almond milk (or milk of your choice) in a small saucepan. Once it has almost reached a boil, you will remove it from the heat and place the loose tea in a steeper. From there, the tea goes into the saucepan. Let the tea steep in the milk for at least 5 minutes. Then you will have a delicious tasting milk to create these pancakes with.
I also want to make note of the fact that once the pancake batter is mixed, there will need to be a period of allowing the batter to sit at least an hour. The reason for this is to soften and expand the oats. You can definitely make this batter the night before and have it ready for the morning. It makes serving breakfast super easy! Here is what the pancake batter looks like before soaking for an hour and after. You can see how it expands and gets much thicker.
Sweet Cashew Cream is my preferred topping with these pancakes but if you are a maple syrup person, go for it! A little nut or seed butter is also a tasty addition. Top it off with some fruit or coconut flakes and you have yourself one hearty breakfast.
2 1/2 cups almond milk (or milk of choice)
1 Tbs loose chai tea (or chai tea bag)
2 Tbs coconut oil, divided
1 tsp pure vanilla extract
2 Tbs maple syrup
1/4 cup almond flour
1/4 cup oat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground cardamom
2 1/2 cups gluten free rolled oats
Sweet Cashew Cream
unsweetened coconut flakes
1. Pour 2 1/2 cups almond milk into a small saucepan. Bring it to a hot temperature, right before boiling, and remove from heat. Place your tea in your steeper and put it in the saucepan of milk. Allow to steep for at least 5 minutes.
2. While you are waiting for the tea to steep, in a large bowl, mix the almond flour, oat flour, baking soda, baking powder, sea salt, cinnamon, ginger, cloves, and cardamom. Do not add the oats yet. That is the last step.
3. Once the tea has steeped and the milk has cooled, add one of the tablespoons of coconut oil (melted), eggs, vanilla, and maple syrup to the milk mixture. Whisk well so the eggs and the rest of the ingredients are thoroughly combined.
4. Add the milk mixture to the dry mixture and whisk so that no lumps remain. Then add the oats. Stir well. Cover the batter and place the bowl in your refrigerator for at least an hour or overnight.
5. Once the batter has had time to sit, heat 1 tablespoon of coconut oil over medium heat in a frying pan. Then spoon the batter into mounds, one at a time. Your goal here is to have your pancake be about 4 inches in diameter and about 1/2 inch thick. I like to use a small silicone spatula to help me shape the pancake by forming a circle and flattening the batter as needed. Allow the pancakes to cook for about 4 minutes, then flip and cook another 3 minutes. If you are unsure if they are done, I have found a good way to test them is to touch the side of the pancake. If it is still sticky, let it cook for another minute or so. You will notice the pancake is done when you touch the side and it doesn't feel sticky. Sometimes it is hard to tell with these thick, "oaty" pancakes, so just a tip!
6. This recipe makes about 14 pancakes, depending on how large you make them. They are easier to manage at the 4 inch diameter size. Top with desired toppings and enjoy breakfast!