CHAI MAPLE PECAN PANCAKES

Warm, cozy, and infused with the comforting flavours of chai, maple, and pecan — these plant-based pancakes turn an everyday breakfast into something special. Light, fluffy, and naturally sweetened, they're the perfect way to bring a touch of Four O’Clock warmth to your morning. 

Recipe created by food blogger Lisa Rinaldi (@riris_recipe) 

Ingredients:

●       2 tbsp ground flaxseeds (2 tbsp ground flaxseeds + 6 tbsp steeped Four O’Clock Chai Maple Pecan tea water)

●       1/4 cup applesauce

●       2 cups oat milk, or any other milk of your choice

●       2 tbsp white granulated sugar

●       2 1/4 cups all-purpose flour spoon-and-level method

●       2 tsp baking powder

●       1 tsp baking soda

Servings: 16 pancakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Directions:

1. Pour 6 tablespoons of boiled water into a cup and add your tea bag to it. Let it steep for 4-7 minutes.
2. To a small bowl, create your flax egg by adding ground flaxseeds and the steeped tea water together. Let it set for 5 minutes.
3. To a large bowl, combine flax eggs, applesauce, oat milk, and sugar and whisk until combined.
4. Add all-purpose flour, baking powder and baking soda, and whisk until just combined. The batter should be slightly clumpy.
5. Heat up a pan on low-medium heat, add some oil and cook your pancakes, about 1-2 minutes on each side or until the edges are golden brown.
6. Top your pancakes with nut butter, fruits, or any other toppings of your choice.

How to store: place pancakes in an airtight container and store in the fridge for up to one week. Reheat in the microwave or place in the toaster.