Gluten-Free Masala Chai Pancakes Recipe
I have made adjustments to an old Swedish pancake recipe but added the delicious, melt-in-your-mouth flavor of masala chai.
Ingredients
- 1 cup Bob's Red Mills Gluten Free All purpose Flour
- 1 cup Oat Flour
- 2 Tbsp baking powder (aluminum free)
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp cinnamon powder
- ½ tsp ground cardamom
- ¼ tsp clove powder
- ⅔ cup unsweetened apple sauce
- ½ cup maple syrup
- 1 tsp vanilla powder
- ½ cup plant milk (almond milk, coconut milk lite, oat milk)
Instructions
- In a medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, cardamom, vanilla powder, and cloves.
- Then add in the apple sauce, maple syrup and plant milk and mix until it becomes an even, smooth batter.
- Heat a large non-stick skillet or a pancake griddle (I like this one by GreenPan or this one by Zojirushi) to medium.
- Pour your batter in 1/3 cup measurements (or however much you prefer) onto the skillet or griddle. I like to use a baker’s funnel as it prevents mess and drips and allows you to pour out the exact amount of batter for each pancake. Using a spatula, spread the batter to make it a little flatter. You do not need oil to cook this recipe. Especially on the griddle, it cooks up beautifully.
- Cook until browned on both sides and stack on a plate.
- Serve with maple syrup and sprinkled cinnamon (or another spice of your choosing)