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.