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Vegan Vanilla Chai Pancakes
This recipe makes enough pancake batter for 1 very hungry or 2 normally hungry people. Measured using a 1/4 cup measure, you should get 5 small (3"-4") pancakes. Scale up as necessary.
Prep Time
5
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
10
minutes
minutes
Servings
5
Author
Jennifer Field
Ingredients
2.5
oz
all purpose flour
(about 1/2 cup measured with the stir/scoop/sweep method)
½
teaspoon
baking powder
½
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)
Instructions
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.