Delicious Chai-Spiced Oat Pancakes; 2 cups fluffy perfection
Enjoy warm, fluffy pancakes infused with aromatic chai spices, topped with a light and airy coconut whipped cream. This recipe is perfect for a cozy and satisfying breakfast.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8-10 pancakes
- Category: Breakfast
- Method: Griddle/Pan-fried
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 ¼ cups milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- For the Coconut Whipped Cream:
- 1 can (13.5 oz) full-fat coconut milk, chilled overnight
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, cardamom, cloves, nutmeg, and salt.
- In a separate medium bowl, whisk together the milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are okay.
- For the coconut whipped cream, scoop the solid cream from the top of the chilled coconut milk can into a bowl. Reserve the liquid for another use.
- Add the powdered sugar and vanilla extract to the coconut cream.
- Whip with an electric mixer until light and fluffy, about 3-5 minutes.
- Preheat a lightly oiled griddle or frying pan over medium heat.
- Pour about ¼ cup of batter onto the griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve the pancakes warm, topped with the coconut whipped cream.
Notes
- Ensure your coconut milk is fully chilled for the best whipped cream consistency.
- Adjust the chai spice levels to your preference.
- You can substitute oat milk or almond milk for dairy milk if desired.
Nutrition
- Serving Size: 2 pancakes
- Calories: Approximately 350
- Sugar: Approximately 15g
- Sodium: Approximately 300mg
- Fat: Approximately 15g
- Saturated Fat: Approximately 8g
- Unsaturated Fat: Approximately 7g
- Trans Fat: 0g
- Carbohydrates: Approximately 45g
- Fiber: Approximately 3g
- Protein: Approximately 8g
- Cholesterol: Approximately 50mg