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Chai Spiced Vegan GF Pancakes with Cashew Cream - incredibly fluffy, sweet, soft, comforting chai pancakes. YUM! They're easy to flip, too! |

Vegan Chai Spice Pancakes with Cashew Cream

  • Author: The Healthful Ideas
  • 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.


  • 1/2 rolled oats, pulsed a few times in a blender or food processor (see notes)
  • 1/4 cup hemp seeds
  • 1/2 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 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/ 4 tsp sea salt
  • 1/2 tsp cinnamon
  • 2 tsp chai spice (make your own)
  • 3/4 cup + 1 tbsp almond milk
  • 1 flax egg (see notes on how to make it)
  • 2 tbsp maple syrup
  • 1/4 cup + 1 tbsp mashed ripe banana (1 banana, or sub with apple puree)
  • 1/2 tsp coconut oil (for cooking)

to serve: Cashew Cream (recipe here), berries, nut butter, raw chocolate sauce, seeds, or nuts


  1. In a big bowl, mix all the dry ingredients.
  2. In a small bowl mix all the wet ingredients, then pour them into the dry ingredients.
  3. Mix well with a spoon until everything is well combined.
  4. Let the batter sit for a few minutes. Meanwhile heat your pan over medium-high heat with a little bit of the oil (about 1/8 tsp, you'll add the rest throughout cooking if needed).
  5. Scoop about a tbsp of the batter into the pan and form a pancake.
  6. 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.
  7. The pan gets hotter with time so lower the heat to low-medium to avoid burning the pancakes, they require patience.
  8. 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 tbsp ground flax seeds with 2 1/2 tbsp water and set aside to soak for at least 5 minutes. It's ready when it thickens up kind of like chia pudding.