Vegan Chai Pancakes with Maple Syrup and Pecans

  • Vegan Chai Pancakes with Maple Syrup and Pecans
  • Vegan Chai Pancakes with Maple Syrup and Pecans
  • Vegan Chai Pancakes with Maple Syrup and Pecans
Ranking: 3 more votes required!

Rated 3.5 out of 5 based on 2 votes

Ingredients

  • 1 cup wholemeal plain flour
  • 1 cup white plain flour
  • 1 1/2 tspn baking powder
  • 1/2 tspn baking soda
  • 1 tspn ground cinnamon
  • 1/2 tspn ground ginger
  • 1/4 tspn ground cloves
  • 1/8 tspn ground cardamom
  • 1/3 cup organic raw caster sugar
  • 1/4 tspn salt
  • 1/2 x zested small orange
  • 1 1/4 cup almond milk
  • 15 ml white wine vinegar
  • 1 x organic rooibos vanilla teabag
  • 1 cup boiling water
  • 1 tspn vanilla extract
  • 2 Tbls grapeseed oil (40mls)

Method

Grapeseed oil, extra

Topping:
Agave, golden or maple syrup
Handful pecans

Preheat oven to 170C. Place pecans on a baking paper lined flat baking tray.

Add vinegar to measuring jug, then add almond milk up to 1 1/4 cups and allow to stand for ten minutes. Steep Rooibos teabag in 1 cup of just boiled water for 8-10 minutes then squeeze teabag into it before removing. Allow to cool – I stored mine in the fridge for ten minutes or so while preparing the other ingredients.

Meanwhile toast whole pecans in oven for 7 minutes, or until fragrant, allow to cool a bit then chop roughly and set aside.

Whisk sifted flours, raising agents and spices with sugar, salt and orange zest in a large mixing bowl. Whisk almond milk, tea, vanilla extract and grapeseed oil until combined.

Make a well in the centre of the dry ingredients and add the wet ingredients, whisking lightly until just combined and there aren’t too many lumps left. Allow pancake mix to stand for ten minutes at room temperature.

Add 20mls of oil to a heavy based non-stick frypan or griddle and heat on medium/high. Add 1/4 cup scoops of pancake mix to hot pan and cook for 1 minute, then flip over for 30 seconds to a minute or until cooked through and light golden. Continue with remaining pancake mix, brushing 15mls of oil between each batch and turning down heat a bit if pancakes start to burn. The amount of oil will depend on how large your frypan is but needs to coat the base nicely – mine is around 30cm in diameter.

Keep cooked pancakes on top of each other on a plate so they stay warm as you cook them (you could wrap them in foil if you like).

Serve with syrup of your choice and chopped, toasted pecan nuts.

Makes: 12 medium sized pancakes

Leave a Review

Leave a rating

  • A really clever twist on a classic!
    What is agave syrup like?

    Reply

    by Amanda Bailey on 05/10/2012, 14:29
    Amanda Bailey
    • Sounds very yum — Amanda — Agave Sirup is a natural syrup made from a plant from Mexico. Its a really nice and sweet taste — I always buy mine at the organic food store or you also can buy it at Coles at the health food section :-)

      Reply

      by Angela H. on 14/12/2012, 12:26
      Angela H.
      • Thanks Amanda and Angela – agave reminds me of toffee, it’s lovely.

        Reply

        by Emma Cooke on 13/04/2013, 13:43
        Emma Cooke