Chai Spiced Apple Pancakes
Chai Spiced Apple Pancakes
These delicious, seasonal, Chai Spiced Apple Pancakes are super easy to make and sure to please for breakfast! They’re full of wholesome ingredients, have no refined sugar and can be made ahead of time for quick breakfasts.
It’s that time of the year when the air is crisp, the trees are shifting to beautiful reds, oranges and yellows, and seasonal produce is at its finest.
Apple trees are overflowing with fruit and ready to be harvested. Apple pies are baking, mugs are full of hot spiced apple cider, bags of apples are being turned into applesauce and homes are filled with the beautiful aroma of sweet, spicy goodness.
Apple season is in full swing and these deeply flavored pancakes are waiting to meet your plate.
These pancakes smell amazing when cooking. They have hints of sweet cinnamon, spicy ginger and clove and a little bit of vibrant fennel and cardamom. These delicious chai flavors go perfectly with juicy, sweet apples.
The pancake batter is made in the blender, so there’s very little prep time. Pancakes only take about 7 minutes to cook, so they’re done pretty quickly. They can be made ahead of time and frozen too!
These yummy pancakes are soft and fluffy with a perfect golden brown crust. They’re filled with seasonal sweet and spicy flavors and packed with protein, about 32 grams for the whole batch making them perfect for breakfast or even breakfast for dinner!
My absolute favorite way to enjoy these pancakes for an extra special weekend breakfast or holiday brunch is topped with a scoop of homemade cinnamon or vanilla ice cream. Have you ever had pancakes with ice cream? It’s so good! I highly recommend it.
Cassava flour is naturally Paleo-friendly, grain free and gluten free. It’s a great choice for those who can’t have gluten, nut flours or coconut flour. It’s also a resistant starch when eaten cool, which means it has prebiotics that feed probiotics (it’s basically like food for probiotics) and it’s known to help support digestion.
Grass-fed collagen adds extra protein and a nutritional boost. I love adding it to as many things as I can like baked goods, smoothies and more because it’s known to help support gut health, joint/bone/teeth/skin health, a healthy metabolism, etc.
Having a warm breakfast always makes the start of the day better. Your future self will thank you when you stock your freezer with a bunch of chai spiced apple pancakes. These pancakes freeze perfectly. All you have to do is heat them up and in no time you’ll be enjoying a hot, nourishing breakfast.
- 2 organic eggs
- ¼ cup milk of choice
- 3 tbsp avocado oil or melted grass-fed butter or ghee
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp sea salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- Pinch ground cloves
- Pinch ground fennel seed
- Pinch ground cardamom
- ½ cup cassava flour
- ¼ cup grass-fed collagen
- Extra healthy fat of choice for greasing the skillet/griddle
- Maple syrup
- Ghee or grass-fed butter
- Caramelized apples
- Homemade honey-sweetened whipped cream or coconut whipped cream
1. In a high-powered blender, add all of the ingredients in the order listed. Blend on low speed just until combined, about 15 seconds, scraping down the sides if needed. Let the batter sit for 5 minutes.
2. Preheat a large skillet or pancake griddle over medium heat. Add 1-2 tbsp of healthy fat of choice to the preheated skillet/griddle. Pour the pancake batter directly from your blender onto your preheated skillet or griddle, making pancakes about the size of 3-4 inches wide. Cook until the first side of the pancake is “set” and little bubbles start popping through the top of the batter – the bottom side should be light golden brown, about 3-4 minutes. Flip the pancakes with a turner-spatula and cook for another 1-2 minutes, until light golden brown. Continue the process until the batter is gone. If needed, you can place the cooked pancakes on a baking sheet in a pre-heated warm oven to keep them hot until all of the pancakes are cooked.
3. Serve immediately with your favorite toppings or refrigerate/freeze for later use.
- Yield: Makes approx. 10 3-4” pancakes.
- Pancakes can be made ahead of time and stored in the refrigerator overnight or frozen and reheated (I reheat them on a low temperature in the oven).
- If you don’t have homemade applesauce on hand, you can peel and core 1 large apple, place it in a food processor and pulse until pureed. - 1 apple usually equals around ½ to 1 cup raw applesauce.
- If you don’t care for chai spices, no problem! Just omit the ground fennel seed and ground cardamom.
Emily Sunwell-Vidaurri is a water kefir- and chocolate-loving, holistic-minded wife and mom of two little loves. She’s the author of the cookbook The Art of Great Cooking With Your Instant Pot and the founder of Recipes to Nourish, a gluten free blog focusing on real food and natural living. Emily is a contributing writer at Traditional Cooking School and her work has been featured on feedfeed, foodandwine, foodgawker, Nourished Kitchen, Delicious Obsessions, Homemade Mommy and in the cookbooks Beautiful Smoothie Bowls and 30 Minute Clean Eats on a Budget. She’s a real foodie, passionate about nourishing home cooking, lover of seasonal food and an advocate of "green" living, essential oils and a mindful lifestyle. Her passion is to make healthy, natural living as uncomplicated and enjoyable as possible. Find Emily’s latest recipes and natural living tips at Recipes to Nourish.