This is a sweet and hearty version of a classic breakfast. These vanilla chai pancakes are made with banana, a gluten-free flour blend, and can be made vegan in just one swap!
- FOR THE CREPES:
- 1 whole Banana
- 1 teaspoon Vanilla extract
- 1-½ cup Gluten-free pancake mix (see related blog post)
- 2 teaspoons Chai spice blend (see recipe)
- 2-¼ cups Milk of your choice, or less if needed
- FOR THE MAPLE-CHAI ALMOND BUTTER:
- ¾ cups Almond butter
- 2 tablespoons Pure maple syrup
- 1-½ tsp Chai spice blend
- FOR THE CHAI BLEND:
- ¼ teaspoons All Spice
- ½ teaspoon Cardamom
- ½ teaspoon Nutmeg
- ½ teaspoon Cloves
- ¾ teaspoons Cinnamon
- 1 teaspoon Ginger
For the pancakes:
While you mix the pancake batter, preheat a griddle or cast iron skillet on the stovetop over medium heat.
Mash the banana well in a bowl. Add the vanilla and combine with the mashed banana. Add pancake mix and chai mix, and stir to combine. Then add 1 ¾ cups of milk of your choice and stir well. Add additional milk as needed until you reach your desired pancake consistency, but no more than 2 1/2 cups.
If using a cast iron skillet, add about 1 tablespoon of oil of choice (I used butter). Pour the pancake batter onto a griddle or skillet in about 1/4 cup quantities. Let the pancakes cook for a few minutes until the pancake comes off easily with a spatula. Flip and cook again for about 3 minutes. Transfer to a plate that is too cold.
Top with maple chai almond butter and garnish with raspberries, bananas or even berry compote. Sprinkle powdered sugar on top to garnish for extra sweetness as desired.
For the maple-chai almond butter:
Combine the almond butter, maple syrup and chai spices in a bowl and mix well. Spread over the pancakes with a knife, or if you feel like impressing someone, use a piping bag to create a delicate swirl pattern.
For the chai mix:
Combine the spices in a bowl or small container and stir. (That’s 3 ½ teaspoons, enough for pancakes and chai maple almond butter.)