It’s been almost one month since I’ve posted a breakfast recipe. Blasphemy! I’m finally following through on one of the pancake recipes I’ve promised you. The Mexican Hot Chocolate Pancakes are going to have to wait since not surprisingly I forgot to write down the recipe. One day I’ll learn…
For as much as I love eating pancakes, they’re probably my least favourite food to photograph. Most of the time it’s because I’m ravenous and don’t have the patience to get the equipment and food props set up, but besides my impatience they’re actually quite difficult to photograph. First off, I am a terrible pancake flipper. In fact my Mom usually flips my pancakes. A serious downside to moving out! I got lucky that with this round they all ended up being relatively even and none ended up on the floor. Can’t say the same for my Orange Cheese Blintzes!
I’ve also always wanted to master the syrup pour shot too, but the one time I tried it I drowned my pancakes in syrup and they died a sad sad death. I suppose there’s worse problems in the world! My guess is that most of you don’t possess the same food neuroses as me and would be perfectly fine with uneven apple chai pancakes loaded with maple syrup. Kudos to you! Now teach me your ways…Print
Apple Chai Pancakes
- Prep Time: 5 mins
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6-8 pancakes 1x
- Category: Breakfast
- Method: Cook
- Cuisine: American
- 1 cup chopped apple (any kind)
- 1 cup white flour (or gluten-free flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp cardamom
- pinch of salt
- 1/2 cup unsweetened applesauce
- 3/4 cup of chai tea (1 cup of water with TWO chai tea bags or loose-leaf tea)
- 1 tsp vanilla extract
- 1 large egg
- coconut oil, for greasing
- Boil water and steep tea for at least 10 minutes.
- Add 1/2 tbsp coconut oil to a skillet over medium heat. Add chopped apple and cook for 2-3 minutes or until softened and lightly browned.
- Combine dry ingredients and mix well.
- Add wet ingredients to dry and stir until well combined.
- Stir in apple.
- If batter is too thick, add in a bit more tea or non-dairy milk.
- Add a tsp of coconut oil to your skillet. Add a 1/4 cup of batter to skillet per pancake.
- Over medium heat cook pancakes for about 3 minutes on one side and about 1 min on the other side. Pancakes will be ready to be flipped once all bubbles have popped and the outer rim looks cooked.
- Top with maple syrup, nut butter, extra apple or preserves. Or a combination of all three!
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