These chai-spiced pancakes are so delicious and simple to make. They’re vegan friendly and free of dairy, gluten, and refined sugar!
I bought a basket of fresh figs last week with every intention of making an elaborate dessert. Looking to Pinterest for inspiration, I searched ‘figs’ and up came a slew of pretty pictures. There were perfectly cut figgy cheesecake bars, cakes with gorgeously arranged figs, and so on and so forth.
But, then I caught a little cold and wanted to do nothing more than lay around and binge watch Netflix.
I recently got into this new show called Heartland. Have you seen it? It’s like really old, but for some reason I’ve never bothered watching it. Kind of like Friends and One Tree Hill. Yep, never watched them either.
It seems like there’s a plethora of horse shows and movies out these days, doesn’t it? I’m usually not into stuff like that, maybe because I’ve only ridden on two or three horses my entire life, (and I’m pretty sure the majority of those were ponies at the fair) or maybe it’s because shows like that generally fall into the cheesy category.
Well, those two points still apply, but as a mom with two impressionable teenagers, finding good, family friendly shows the whole family can enjoy has been…well, rather difficult. We’re all caught up on When Calls the Heart and The Flash, which are some other shows we watch with the kids, and are only on season two of nine with this show, so hopefully we’ll be occupied for a while. Please let me know if you have any family friendly shows to recommend in the comments below!
But, back to the figs. I didn’t have the energy to make anything eloborate, so I figured we could enjoy them with breakfast, and by breakfast, I mean a tall stack of pancakes with hot maple syrup—my very fave!
I’m sure these figs would’ve gone perfectly with regular pancakes, but I love the combo of these sweet, earthy figs with warm spices, so I decided to try chai-spiced pancakes! Boy, this combo sure didn’t disappoint either!
If you don’t have access to figs, feel free to use another fruit of choice, like banana, apples, or peaches, or just eat them plain with toasted nuts/coconut and hot maple syrup! Whichever way you decide, I hope you enjoy them!
- 1½ cups unbleached all-purpose or gluten-free cup for cup flour blend (I use King Arthur multipurpose gluten-free flour or Bob's Red Mill Gluten Free 1-to-1 Baking Flour, in the blue bag)
- 1 tablespoon baking powder
- 1½ teaspoons cinnamon
- ½ teaspoon cardamom*
- ½ teaspoon ginger
- ½ teaspoon allspice or cloves
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 1⅓ cups almond milk or other milk of choice
- 3 tablespoons melted coconut oil, melted butter (dairy-free or regular butter, if you consume dairy) or other oil of choice, plus extra for greasing pan.
- 2 tablespoons maple syrup or other sweetener of choice,
- 1 tablespoon distilled white vinegar or apple cider vinegar
- crushed walnuts or pecans, for serving (optional)
- fresh figs, for serving (optional)
- In a large mixing bowl, blend together flour, baking powder, cinnamon, cardamom, ginger, allspice, and salt. Add milk, oil, maple syrup, and vinegar, stirring just until blended.
- Heat a griddle or nonstick pan over medium heat. Add a little coconut oil/cooking oil to the pan and spread to coat.
- Use a ¼ cup measuring cup to scoop pancakes onto the hot griddle. Cook for a minute or so on each side, flipping the first time when bubbles begin to appear or edges are lightly brown.
- Top with crushed pecans or walnuts and sliced figs. Makes 2–3 servings
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