Riri's RecipesThese chai maple pecan pancakes are delicious, fluffy and perfectly spiced! They make for the best weekend breakfast served with some crushed pecans, nut butter, and a drizzle of maple syrup. They’re so cozy and are best enjoyed with a warm cup of tea.
I partnered with Four O’Clock Tea to bring you this cozy weekend breakfast.
Ingredients you’ll need to make these chai maple pecan pancakes
- Flax Eggs. These are not just any flax eggs, they are infused with Chai Maple Pecan Tea! Instead of using regular water, we’re steeping Four O’Clock’s Chai Maple Pecan Tea, discarding the tea bag and adding our ground flaxseeds to the infused water. This is going to add so much flavour and the delicious chai spice.
- Applesauce. I love using applesauce instead of oil, but you can substitute this for an oil if you prefer (i.e. olive oil, avocado oil). I also like using applesauce because it helps to sweeten the pancakes naturally.
- Oat Milk. You can use any milk of your choice,
- White Granulated Sugar. Adds a touch more sweetness, and helps to make the pancakes fluffy! If you’d rather not include sugar, you can definitely omit this.
- All-Purpose Flour. All-purpose works the best for this recipe, but you can also use whole wheat if you prefer! You would just need to readjust the measurements.
- Baking Powder + Baking Soda. To help make these pancakes even fluffier!
Tips on making these chai pancakes
- Steep your tea first. We’ll be using the infused tea water to create the flax egg, so you’ll need to steep the tea first before creating the flax egg. This is going to help add more flavour to your pancakes and give them the cozy, spiced chai flavour.
- Fold in your flour. I prefer to use a spatula to fold in the dry ingredients. I noticed that doing this will make your pancakes extra fluffy.
- Flip your pancakes once you notice small bubbles forming in the middle of your pancake. Once you add the batter to your pan, you will notice the edges begin to brown, and small bubbles will form on the edges and in the center of your pancake. That’s when you know it’s ready to be flipped! Also, always ensure to cook your pancakes on low heat so they don’t burn!
How to store your chai spiced pancakes
Place your pancakes in an airtight container and store in the fridge for up to one week.
Craving more?
- If you’re craving more cozy fall flavours, you’ll love these Maple Walnut Overnight Oats! They’re so easy to make ahead and is the perfect grab-and-go breakfast.
- Switching to savoury but keeping the warm, cozy vibes, my Warm Roasted Vegetable and Quinoa Salad is such a great recipe to meal prep for the week. It packs in protein, veggies and lots of fibre.
- My Lentil Walnut Burger Bowl is another delicious lunch or dinner recipe you can make. You can prep all the ingredients beforehand and assemble when you’re ready to eat!
Chai Maple Pecan Pancakes
These chai maple pecan pancakes are delicious, fluffy and perfectly spiced! They make for the best weekend breakfast served with some crushed pecans, nut butter, and a drizzle of maple syrup. They're so cozy and are best enjoyed with a warm cup of tea.
Ingredients
- 2 tbsp ground flaxseeds (2 tbsp ground flaxseeds + 6 tbsp steeped Four O’Clock Chai Maple Pecan tea water)
- 1/4 cup applesauce
- 2 cups oat milk (or any other milk of your choice)
- 2 tbsp white granulated sugar
- 2 1/4 cups all-purpose flour, spoon-and-level method
- 2 tsp baking powder
- 1 tsp baking soda
Instructions
- Pour 6 tablespoons of boiled water into a cup and add your tea bag to it. Let it steep for 4-7 minutes.
- To a small bowl, create your flax egg by adding ground flaxseeds and the steeped tea water together. Let it set for 5 minutes.
- To a large bowl, combine flax eggs, applesauce, oat milk, and sugar and whisk until combined.
- Add all-purpose flour, baking powder and baking soda, and whisk until just combined. The batter should be slightly clumpy.
- Heat up a pan on low-medium heat, add some oil and cook your pancakes, about 1-2 minutes on each side or until the edges are golden brown.
- Top your pancakes with nut butter, fruits, or any other toppings of your choice.
Notes
How to store: place pancakes in an airtight container and store in the fridge for up to one week. Reheat in the microwave or in the toaster.
**Disclosure: This post is sponsored by Four O’Clock Tea. As always, all opinions are my own.**