It's pancake time!! Well, it will be pancake time for me when I have a day off but it can be a pancake day for you tomorrow! Today I present to you these delicious chai spiced pancakes with my new obsession aka cashew cream. I defrosted some wild blueberries and mixed them with a little bit of the cream to make that beautiful purple color. Isn't it gorgeous? Who needs food colorings, right? I made it look all cute and pretty and topped it all with kiwi because when in doubt, kiwi is always a good idea.
Oh did I mention these beautiful fluffy pancakes are vegan??!! Yep! My first ever vegan pancake recipe yaaay!
If you don't mind eggs (or if you want to try making them vegan by using flax egg) here are my other pancake recipes I've posted:
- Gingerbread Pancakes with Chocolate Cream
- Blueberry Vanilla Pancakes with Caramelized Figs and Mango Sauce
- Colorful pancakes with Chocolate Sauce and Berries
Okay, quick story time.
I'm running late with yet another post but unlike Friday's post, this one is actually going to go live today (yay!!). If you follow me on social media you probably know about my struggle to post Friday's post which was supposed to be a recipe for a delicious gingerbread banana bread. Long story short, I didn't have the pictures edited, I didn't have the post written — nothing. A completely blank page. And when I was finally like yes, okay, now I'm ready to finish it all, my monitor stopped working. OKAY. I was supposed to go somewhere that afternoon but before that, I managed to run out quickly to buy a new monitor because no monitor is not an option when you need to run something online. But I had to get it delivered because I didn't have the time to go back home and set it up so I ended up doing that at night. Aaaaand because I was starting work early the next morning, I decided it's just not worth it to force the post and just went to sleep. I'm probably posting that banana bread next week so be ready ;)
Anyway, this post is about chai spiced pancakes, so let's talk about chai spiced pancakes. They're made with oats and buckwheat flour so they're completely gluten-free and I also added hemp seeds which are pretty high in protein. Healthy pancakes! Need I say more? I'm just going to say one more thing — they are easy to flip. YES! You have no idea how many times I'd struggled with making vegan pancakes before creating this recipe. These are quick & easy to make, delicious, fluffy, comforting, and filling so basically, they're everything you need from a breakfast recipe!
I really hope you enjoy these, they're my fav<3 I love chai spice and it goes really well with the cashew cream in this recipe. Let me know how they were if you end up making them! :)
Vegan Chai Spice Pancakes with Cashew Cream
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 17 pancakes 1x
- Category: Breakfast
These pancakes are soft and fluffy and pretty easy to make. There are quite a few ingredients in these but it's so worth it, they're so delicious! You can sub a couple of the ingredients with as the recipe suggests with good results but I got the best pancakes with the original recipe so I didn't want to skip any ingredients.
- ½ rolled oats, pulsed a few times in a blender or food processor (see notes)
- ¼ cup hemp seeds
- ½ cup buckwheat flour
- 1 tbsp teff flour (or sub with buckwheat flour)
- 2 tbsp tapioca starch
- 1 tbsp arrowroot flour (or sub with more tapioca starch)
- 1 tbsp coconut or maple sugar
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- 1/ 4 teaspoon sea salt
- ½ tsp cinnamon
- 2 tsp chai spice (make your own)
- ¾ cup + 1 tbsp almond milk
- 1 flax egg (see notes on how to make it)
- 2 tbsp maple syrup
- ¼ cup + 1 tablespoon mashed ripe banana (1 banana, or sub with apple puree)
- ½ tsp coconut oil (for cooking)
to serve: Cashew Cream (recipe here), berries, nut butter, raw chocolate sauce, seeds, or nuts
- In a big bowl, mix all the dry ingredients.
- In a small bowl mix all the wet ingredients, then pour them into the dry ingredients.
- Mix well with a spoon until everything is well combined.
- Let the batter sit for a few minutes. Meanwhile heat your pan over medium-high heat with a little bit of the oil (about ⅛ tsp, you'll add the rest throughout cooking if needed).
- Scoop about a tablespoon of the batter into the pan and form a pancake.
- Cook for 2-3 minutes on each side until golden. You'll know they're ready to be flipped when bubbles form and the edges look sort of cooked. They should be easy to flip.
- The pan gets hotter with time so lower the heat to low-medium to avoid burning the pancakes, they require patience.
- Keep them warm in the oven and serve with cashew cream and berries.
You want to break up the oats a bit into a coarse flour. I used very fine oats, not regular rolled oats so I didn't have to do this but if you're using regular oats, pulse them a couple times in a blender or a food processor.
To make the flax egg, mix 1 tablespoon ground flax seeds with 2 ½ tablespoon water and set aside to soak for at least 5 minutes. It's ready when it thickens up kind of like chia pudding.
Yumm this looks so pretty and delicious!! I need to make this.
You're too sweet! Thank you!<3
These sound so good! I can't eat dairy, so I'm always looking for recipes that still feel decadent. I'm definitely making these!
That makes two of us. I'm glad you like them! :)
Totally new kind of pancake experience here for myself. Fist it looks great with the colors and can't wait to try the different ingredients you have used.
Right? I love experimenting and adding new wholesome ingredients into regular meals to make them healthier :)
Huge pancake fan overr here. LOVE the look and sound of these!
Me too, girl, me too! ;) Thanks so much!
Whoa! These are intense! I'm all about breakfast, so I love new ideas. They even look pretty! Thanks for sharing:)
Breakfast is the best isn't it? Thank you, I love these, I could literally eat them every day!
These look delicious AND beautiful. Wow. I love the purple.
Thank you so much, Jessica! :)
These are beautiful. Chai seasoning is so delicious. I'm glad people are discovering or rediscovering this flavor. I will be using your spice mix for a number of things. I've never had cashew cream, but I am looking forward to trying it. One comment, to make sure you keep this gluten-free would be to use certified gluten-free oats. Oats are gluten free, but they are often processed in a factory that processes other products.
Yay! I'm glad you like these Amanda! Let me how you liked the cashew cream if you end up trying it :) I know, I just don't say that in the recipe because I figure if people have a severe allergy to something they already know to read the package info. It's the same with nuts, soy, etc. But thanks for pointing that out, I'll mention it in the post next time!
Bethany @ athletic avocado
Yum! I'd love this whole plate of pancakes for breakfast! Chai spice + cashew cream sounds ah-maz-ing!
Thanks so much, Bethany! <3