Vegan Chai Spiced Pancakes Recipe

Ingredients

BATTER:

• 1½ cups (225 g) plain flour
• 3 tbsp (25 g) Arkadia Plant-Based Chai
• ¼ tsp salt
• 1⅓ cups (330 mL) almond milk
• 3 tsp melted dairy-free butter
• 1 tbsp maple syrup
• 2 tbsp vegetable oil, plus extra for the pan

Garnish

• Fresh fig, sliced
• Maple syrup

The Perfect Serve

Step 1

Whisk the flour, Arkadia Plant-Based Chai and salt together in a large bowl.

Step 2

Add the almond milk, melted dairy-free butter, maple syrup and oil. Whisk until just combined; a few lumps are fine. Rest the batter for 5 minutes.

Step 3

Heat a non-stick pan over medium heat and brush it with oil. Pour in ¼ cup of batter per pancake. Cook for 2–3 minutes, until bubbles form and the edges set. Flip and cook for 1–2 minutes more.

Step 4

Stack the pancakes, then top with sliced fig, maple syrup and a dusting of chai. Serve with a Plant-Based Chai.

Products featured in Vanilla Chai Cream Pie Recipe:

• Arkadia Plant-Based Chai