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Chai Pancakes with Rose Whipped Cream

Chai Pancakes with Rose Whipped Cream

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This recipe can be used for breakfast in bed OR breakfast for dinner! A twist on traditional pancakes, these warming chai spiced pancakes are complemented by a lovely pink whipped cream with Smita's Cookery Rose Bloom Dessert Spice to add nuanced layers of flavor. (You can certainly just top with maple syrup instead, though, and they will still be delicious!) This recipe is also very flexible and can easily include or leave out gluten, dairy, and eggs as desired. Also, if you don't want to make the batter from scratch, you can always use your favorite pancake mix (we offer buttermilk, buckwheat, oat, and spelt!) and simply add the cinnamon, cardamom, ginger, cloves, and nutmeg, OR... if your spice cabinet is looking a little bare at the moment, even sub in some Elmhurst chai spice oat creamer for the milk and spices in the pancake batter!


Makes 14-16 pancakes
Based on a recipe by Dr. Mark Hyman

Ingredients:

  • 2 large eggs (or sub 2 tbsp flaxseed meal mixed with 6 tbsp water for vegan "eggs")
  • 1½ cups whole milk or unsweetened almond milk (or plant milk of choice)
  • 2 teaspoons pure vanilla extract
  • ¼ cup coconut oil or butter, melted
  • 3 tablespoons sugar, maple syrup, or honey (optional) 
  • 1 1/2 cups flour (you can blend any of the following: all-purpose, half white, whole wheat, buckwheat, almond, einkorn, spelt, oat, etc.)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • Rose Whipped Cream (optional):
    • 1 pt heavy cream or 1 14.5 oz can unsweetened coconut cream, chilled overnight in the fridge
    • 2 tsp Smita's Cookery Rose Bloom Dessert Spice
    • 1 tsp maple syrup

Instructions:

  • Before making your pancake batter, take the mixing bowl you plan to use for whipping the cream and place it in the freezer to chill.
  • To make the pancake batter, add the eggs, whole milk or almond milk, vanilla extract, 2 tbsp melted butter or coconut oil, and the sugar (or maple syrup or honey) to a large mixing bowl. Beat until the eggs are fully incorpo­rated and the mixture is fluffy.
  • In another large bowl, whisk together the flour(s), baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and nut­meg. Slowly add the dry ingredients to the wet ingre­dients, continuing to whisk until the mixture is smooth with no lumps. Depending on the flour blend you used, if you find that your batter looks too thick to scoop and pour, you can add more milk until it feels like the right consistency.
  • Heat a large skillet over medium heat. Add some of the remaining butter or coconut oil (about 1 teaspoon) and pour two or three ¼­-cupfuls of batter into the pan. Cook for about 2 minutes (until the bottoms of the pancakes are set), then flip and cook for another 2 minutes, until golden brown and crispy. Transfer the pancakes to a plate and repeat with the remaining butter or coconut oil and batter.
  • To make the optional whipped cream, add heavy cream or the solid part of the coconut cream into the chilled mixing bowl. Using a hand mixer, mix until creamy (or until semi-sturdy peaks form in the heavy cream), then add maple syrup and Rose Bloom Dessert Spice. Mix again until smooth, about 2 minutes.
  • Serve the pancakes with whipped cream on top. Enjoy!

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These flours are a blend I made to help people easily use a 1-1 ratio from their recipes, and simultaneously get whole ancient grains into their diet


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