Seems a little ridiculous, but making the perfect pancakes has always been a challenge for me! For some reason they would turn too thin or too dense or just kind of blah.
FINALLY, after a lot of experiment, I finally made the dreamiest stack of cakes!
These pancakes are full of chai flavors, super duper thick, perfectly light and fluffy and are the perfect sponge to soak up all the maple syrup you could ever want!
Now excuse me while I eat this entire stack!
Chai Pancakes (V/GF)
These Chai Pancakes are everything you want in pancakes: thick, yet light and fluffy, full of flavor and the perfect sponge to soak up all the maple syrup you could dream of.
- 3/4 cup unsweetened non-dairy milk (I use almond milk)
- 2 tbsp apple cider vinegar
- 1 1/2 cup gluten-free all-purpose flour
- 1 tbsp coconut sugar
- 1 1/2 tsp ground ginger
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 2 flax-eggs *see notes
- 3 tbsp vegan butter (I use Earth Balance) + more for greasing pan
- 1 tsp vanilla extract
In a small bowl, combine non-dairy milk and vinegar together and let sit until curdled, about 5 minutes.
In a large bowl, mix together the flour, coconut sugar, ginger, baking powder, baking soda, cinnamon, cardamom, allspice, cloves and salt. Set aside.
In a separate bowl, mix together the curdle non-dairy milk, flax-egg, vegan butter and vanilla.
Add the wet ingredients to the dry ingredients and mix until fully combined.
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cups worth of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Be patient! I usually let these cool for 4-5 minutes on each side.
To make flax eggs, whisk together 2 tbsp of ground flax seeds and 6 tbsp of water and let sit for 5-10 minutes.