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Chai-Spiced Pancakes

  • Author: Joscelyn Abreu
  • Total Time: 15 mins
  • Yield: 910 pancakes 1x


These pancakes are simple to make and flavored with warm, chai spices. They’re vegan friendly and free of dairy, gluten, and refined sugar!


  • 1 1/2 cups unbleached all-purpose or gluten-free cup for cup flour blend (I use King Arthur multipurpose gluten-free flourone !important; margin:0px !important;” /> or Bob’s Red Mill Gluten Free 1-to-1 Baking Flourone !important; margin:0px !important;” />, in the blue bag)
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon cardamom*
  • 1/2 teaspoon ginger
  • 1/2 teaspoon allspice or cloves
  • 1/2 teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 1/3 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)


  1. 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.
  2. Heat a griddle or nonstick pan over medium heat. Add a little coconut oil/cooking oil to the pan and spread to coat.
  3. Use a 1/4 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.
  4. Top with crushed pecans or walnuts and sliced figs. Makes 2–3 servings


*If you don’t have cardamom, just add a little more of the other spices in its place.

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: breakfast, vegan