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.
Ingredients
- 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
Instructions
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In a small bowl, combine non-dairy milk and vinegar together and let sit until curdled, about 5 minutes.
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In a large bowl, mix together the flour, coconut sugar, ginger, baking powder, baking soda, cinnamon, cardamom, allspice, cloves and salt. Set aside.
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In a separate bowl, mix together the curdle non-dairy milk, flax-egg, vegan butter and vanilla.
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Add the wet ingredients to the dry ingredients and mix until fully combined.
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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.
Recipe Notes
To make flax eggs, whisk together 2 tbsp of ground flax seeds and 6 tbsp of water and let sit for 5-10 minutes.