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Chai-Spiced Oat Pancakes

Chai-Spiced Oat Pancakes: Light, Fluffy, and Dairy-Free Delight

Chai-Spiced Oat Pancakes are fluffy, dairy-free pancakes infused with aromatic spices, perfect for breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-purpose flour Can substitute with gluten-free flour
  • 2 tablespoons Granulated sugar Can swap with maple syrup or other sweeteners
  • 2 teaspoons Baking powder Don't substitute with baking soda unless adding acid
  • 1 teaspoon Ground cinnamon Fresh is best for flavor
  • 1 teaspoon Ground ginger Fresh grated works in a pinch
  • 1/2 teaspoon Ground cardamom Omit if unavailable
  • 1/4 teaspoon Ground cloves Increase cinnamon for simpler profile
  • 1/4 teaspoon Ground nutmeg Freshly grated is ideal
  • 1/4 teaspoon Salt Enhances all flavors
  • 1 cup Milk Can substitute with oat or almond milk
  • 1 large Egg Omit or replace with flax egg for vegan option
  • 2 tablespoons Melted butter Coconut oil can be used for dairy-free
  • 1 teaspoon Vanilla extract
For the Coconut Whipped Cream
  • 1 can Chilled coconut milk Chill overnight
  • 2 tablespoons Powdered sugar Adjust based on preference
  • 1 teaspoon Vanilla extract

Equipment

  • mixing bowl
  • whisk
  • Griddle
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, ground ginger, ground cardamom, ground cloves, ground nutmeg, and salt.
  2. In a separate medium bowl, whisk together the milk, large egg, melted butter, and vanilla extract until well combined.
  3. Gently fold the wet mixture into the dry ingredients until just combined. Let the batter rest for about 5-10 minutes.
  4. Prepare the coconut whipped cream by chilling a can of full-fat coconut milk overnight, then whip with powdered sugar and vanilla extract until fluffy.
  5. Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake and cook until bubbles form.
  6. Flip the pancakes and cook until golden brown on both sides. Serve with coconut whipped cream and desired toppings.

Nutrition

Serving: 1pancakeCalories: 180kcalCarbohydrates: 30gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 6gVitamin A: 100IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

These pancakes can be customized with additional spices or chocolate chips as desired.

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