No Grains Vanilla Chai Pancakes with Vanilla Maple Cream

 chaipancakes

It’s snowing here this morning and it’s really cold. Like so cold that I have 2 sweatshirts on and I’m about to put a hat on. I just can’t get warm. If you want to know how I really feel about winter, read here.

 

Whenever I can’t get warm, I usually reach for a cup of my vanilla chai hot tea – my all time favorite winter tea. It smells so good and warms by body and my soul. I was savoring the last sips and smells of my favorite tea this morning while trying to decide what I wanted for breakfast. When I took the last sip, I was about to make myself another cup when the light bulb went off in my head: I bet pancakes would be amazing with this flavor!

 

So I got to work. Usually my recipes take a few experiments before they are post worthy and perfect to me, but this one was fabulous right from the first try.

 

These pancakes had that perfect vanilla chai tea flavor just like my favorite tea. Instead of using maple syrup to top my pancakes (hello – boring!), I wanted to incorporate more of that yummy vanilla so I created a really delicious vanilla maple cream that is ridiculously good (I’m already dreaming of all the things I could put that stuff on). I could seriously eat that stuff by the spoonful, but when it’s combined with these chai pancakes, it’s even more delicious.

 No Grains Vanilla Chai Pancakes with Vanilla Maple Cream

Makes 10-12  four inch pancakes

 Ingredients:

 For the pancakes:

4 eggs

¼ cup coconut milk (or any milk)

¼ cup coconut oil or butter

1 T pure maple syrup or honey

2 tsp pure vanilla extract

¼ cup coconut flour (do NOT substitute another flour – it will not work. You can find coconut flour here)

1 tsp cinnamon

½ tsp cardamom

½ tsp ginger

1/8 tsp allspice

pinch of black pepper

½ tsp baking soda

¼ tsp salt

 

For the Vanilla Maple Cream:

½ cup coconut milk (or any milk)

¼ cup butter

1 egg yolk

1 T vanilla

1 T pure maple syrup

¼ tsp cinnamon

pinch salt

DIRECTIONS:

To make the pancakes:

Mix all the ingredients together until well blended. Let sit for a few minutes so the batter can thicken.

In a skillet, melt 1-2 T butter or coconut oil over medium low heat. Spoon the batter out into your desired size pancake. When bubble begin to appear, flip the pancake over to finish cooking.

To make the Vanilla Maple Cream:

Whisk together the egg yolk, vanilla, maple syrup, cinnamon and salt in a bowl. Set aside.

Melt the butter in a small pan over medium heat. Stir continuously until you start to see little brown bits appear on the bottom. Once this happens, immediately remove from the heat, but keep stirring for 30 more seconds. You have just created a delicious browned butter and it’s delightful!

Add the milk to the browned butter pan and put in back on the stove until it simmers. Pour half of the heated coconut/butter mixture to the yolk mixture and whisk together until well blended. Pour it back into the pot with the remaining coconut milk/butter. Turn down the heat to low and stir constantly until the mixture thickens – about 3 minutes.

Top your pancakes with the Vanilla Maple Cream and enjoy!

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19 Responses to No Grains Vanilla Chai Pancakes with Vanilla Maple Cream

  1. carla says:

    These look great! I’m just about to start making them, and I wondered if you could tell me how many pancakes the recipe makes? Thanks

  2. Nauru wycieczki says:

    These were delicious! Chai Tea is my favorite and this was spot on!

  3. Ryan says:

    These were good, but my kids thought that the spices were a little weird. I am going to try these again with nutmeg, cloves and cinnamon. Overall, this satisfied my craving for pancakes.

    Ryan

    • Hi Ryan! Thanks so much for your feedback. I agree – it sounds like nutmeg, cloves and cinnamon would be great and probably a much better choice for most kids tastes. I would imagine the chai flavor would be more of a grown up taste. Come to think of it, I don’t remember ever liking chai until after college! :)

  4. Meagan says:

    Hi there
    These look great…I can’t wait to try them. Just wondering if the batter could be kept in the fridge for a while if u made it in advance or had some left over?

    Thanks, ur blog is great!! :-)

  5. Melanie says:

    They look really good but isn’t there a lot of fat? 1/4 cup of coco oil, isn’t that to much? I’m new in the paleo world so I don’t know

    Thanks

    Melanie

    • Hi Melanie!
      Coconut oil is a wonderful source of healthy natural fats and honestly, I look for ways to add more fats like this to my diet. In fact, I put 1-2 T of coconut oil in my tea/coffee every morning just to get more in my diet. Consuming adequate fats is really important for proper hormone production and brain development and I’ve noticed a huge difference in energy level, sleep, skin, hair, mood and even weight loss once I added MORE healthy fats in my diet. Healthy fats are any fats found in nature: animal fats (from healthy animals!) and real butter and coconut and olive oils. Bad, unhealthy fats are manmade fats like canola, soybean and corn oils.
      I know we have been brainwashed in America to think fat is bad, but good fats are super healthy and necessary for happy, healthy humans. Here’s some more information if you wanted to learn more about fats:
      http://www.westonaprice.org/know-your-fats
      http://www.primalbody-primalmind.com/?tag=saturated-fat

      Hope that helps! I wish you the best in the paleo world! There’s so much information out there and learning it all takes time and practice. One day at a time :)

      • Mélanie says:

        Thank you so much for that inforation. I will use coco oil daily from now on!

        I really love your site by the way :o)

        Mélanie

  6. Kat says:

    Hi I was so excited to make these because I really miss pancakes! I used butter and flax seeds instead of eggs. It was a gooey mess in the skillet and it didn’t work. Then I added ener G egg substitute to the sand batter and it still was a mess. I used to make coconut flour pancakes with either egg sub and it had a few other gluten free flours added (which I don’t want to eat anymore) so do you think I measured something wrong or this just won’t work without eggs? They didn’t get puffy but I don’t want to add more baking soda bc it’ll get that taste. More coconut flour? Chill it longer before cooking?

    • Janet says:

      I just made these with 2 eggs and flax seed meal/coconut milk for the other two eggs. I had to cook them pretty long before flipping over. Maybe add extra coconut flour next time. They were good. Definitely needed that oil/butter in the pan for the first one, but then not after that. And I made them smaller to flip over more easily.

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  9. Trish says:

    Love the flavor! I melted an extra tablespoon of butter in a pie pan, poured the batter in and baked it for 25 minutes at 400 degrees. Super easy and less time consuming than griddle cooking. It rose well and had a bread kind of texture. I cut it into quarters and poured the topping over. Scrumptious!

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