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These simple and delicious, fluffy pancakes infused with warming chai spices and drizzled with a maple coconut butter glaze makes for a perfect cozy breakfast on a Sunday morning.
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5 from 1 vote

Chai Spiced Pancakes with Coconut Butter Maple Glaze

These simple and delicious, fluffy pancakes infused with warming chai spices and drizzled with a maple coconut butter glaze makes for a perfect cozy breakfast on a Sunday morning.
Prep Time5 mins
Course: Breakfast

Ingredients

Chai Spiced Pancakes

  • 1 ripe banana
  • 2 eggs*
  • 1/4 cup unsweetened hazelnut non-dairy creamer or any milk of your choice
  • 1 tsp pure vanilla extract
  • 3/4 cup oat flour
  • 2 tsps baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/8 tsp ground ginger
  • 1/8 tsp nutmeg
  • 1/3 tsp allspice
  • pinch sea salt
  • 2 tsps ghee** (I used Great Maple Lee’s Ghee)

Maple Coconut Butter Glaze

  • 2 tbsps coconut butter
  • 1 tbsp unsweetened hazelnut non-dairy creamer
  • 1 tbsp pure maple syrup

Toppings

  • sliced banana
  • pecans chopped
  • pure maple syrup

Instructions

  • In a medium bowl, mash the banana with a fork until pudding/apple sauce-like consistency. Add the eggs, creamer, vanilla and whisk until smooth.
  • Sift in the oat flour, baking powder, cinnamon, cardamom, ginger, nutmeg, allspice, and a pinch of salt. Stir until well combined and the batter is smooth and thick. If your batter is too runny add a little more oat flour to thicken it up.
  • Heat a large non-stick skillet on medium-high heat, and add 1 teaspoon ghee. Once the pan is nice and hot, scoop out about ¼ cup batter per pancake onto the skillet. Cover and cook for about 3 minutes or until bubbles form around the edges. Flip and cook uncovered for about 1 minute or until golden. Repeat until all batter is cooked, making sure to add the remaining ghee to the pan before adding the batter.
  • While the pancakes are cooking, prepare the Maple Coconut Butter Glaze. In a small saucepan, melt the coconut butter on low heat. Add the maple syrup and the non-dairy creamer or milk of your choice and stir until smooth. You may have to add a bit more creamer or milk to your mixture if it’s too thick. You want it thick but runny at the same time.
  • Serve the pancakes hot, drizzled with the Maple Coconut Butter Glaze, sliced bananas, crushed pecans and if you like a drizzle of maple syrup.

Notes

*Substitute 1 egg by mixing 1 tablespoon ground flaxseed meal or chia seeds with 3 tablespoon water, stir and let sit for 5 minutes.
**You can substitute ghee for butter or coconut oil.