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Before I share my vegan vanilla chai pancakes with you, let me tell you about this yogurt alternative. The texture of the Silk Non-Dairy Yogurt Alternative is very smooth and creamy. It is the texture of “regular” yogurt, not strained or Greek yogurt. They sent me both a strawberry and a vanilla cup, each containing 5.3 oz. Since I knew I wanted to make pancakes with the vanilla (sometimes I get a product and know immediately what I want to make. This was one of those times) The Beloved and I ate the strawberry container straight.
It rivals any dairy-based yogurt for both creaminess and fruitiness. The only thing I noticed was a slight “cereal” aftertaste, but that’s to be expected when working with soy. Overall, we both enjoyed the strawberry yogurt alternative very much and would not hesitate to try some of the other flavors. I have my eye on black cherry and peach mango especially.
If you would like to see the other ways bloggers used Silk Non-Dairy Yogurt Alternative in recipes, check out the Silk “Yogurt” Pinterest Board. Please also consider signing up for the Silk Newsletter to join the Silk Community. You’ll get instant member coupons, recipes and giveaway offers delivered right to your inbox!
Vegan Vanilla Chai Pancakes
For the vegan vanilla chai pancakes, I used my basic, scalable pancake recipe. It already is a no-egg recipe, so all I had to do was substitute slightly thinned Silk Vanilla Dairy-Free Yogurt Alternative for the milk. Because I’m me and I thought that the vanilla could use a bit of a boost from some spices, I added some chai baking spice as well. Good plan, I must say!
- 2.5 oz all purpose flour, (about 1/2 cup measured with the stir/scoop/sweep method)
- 1/2 teaspoon baking powder
- 1/2 teaspoon chai baking spice, (or your favorite sweet spice or spice blend)
- heavy pinch kosher salt
- heavy pinch baking soda
- 1 5.3 oz container Silk Dairy-Free Yogurt Alternative, , Vanilla flavor
- 1.7 oz water, (3 Tablespoons plus 1 teaspoon)
- In a medium bowl, whisk together the flour, baking powder, baking spice, salt and sugar.
- In another bowl, whisk the yogurt alternative and water together until smooth.
- Fold the yogurt alternative mixture into the flour mixture. It will be fairly thick. Don't mix too much--a few lumps are okay.
- Let the batter sit while you heat your pancake griddle.
- When the griddle is hot, wipe it down with a thin coat of vegan non-stick cooking spray.
- Portion pancakes using a 1/4 cup measure. Spread the pancake batter out into about a 3" circle.
- Cook 2-3 minutes on one side before flipping and cooking another 1-2 minutes on the other side.
- Keep pancakes warm in a 250F oven while you make the rest. (I use a cast iron skillet and can only make 1-2 at a time.)
- Serve with real maple syrup or with whatever toppings you like.
These pancakes turned out light, moist and delicious. If you are vegan or are allergic to eggs or just like to try new pancake recipes, give this one a whirl. I think you’ll really enjoy it!
[bctt tweet=”Vegan Vanilla Chai Pancakes, for one very hungry person or two regularly hungry people!”]
This conversation is sponsored by Silk. The opinions and text are all mine.