Oh my soul.
This morning I decided to break out of my oatmeal rut and make pancakes. Not gonna lie… It took me two rounds of failed pancakes to get the recipe down, but in the end I was rewarded with crispy on the outside, fluffy on the inside, chai kissed-coconut pillows. The macadamia nuts are a perfect compliment to the chai and the creamy coconut. I must warn you though, if you make these, follow the recipe! My first two batches fell apart, stuck to the pan, didn’t cook all the way through and basically just spat in my eye.
Chai Spiced Coconut Pancakes with Macadamia Nuts, Toasted Coconut, and a Creamy Coconut Sauce
Recipe: Serves 1
1/2 tbsp coconut oil (to fry in. This is so important. Do not skimp on oil! They will stick!)
1 tbsp toasted coconut (for topping)
Dry ingredients –
1/4 cup coconut flour
1/2 tsp baking soda
4 macadamia nuts, roasted and crushed (save some for topping)
Wet ingredients -
1/2 cup milk (you could try subbing coconut milk, I used regular though)
couple drops vanilla extract
1 tbsp chai concentrate
Creamy Coconut sauce –
1 tbsp Artisana coconut butter
2 tbsp coconut milk
(optional: if you want a maple flavor, add 1 tsp maple syrup)
1. Beat the egg in a mixing bowl until fluffy, about a minute. Add the milk, chai, and vanilla and beat again.
2. Combine all the dry ingredients in another bowl and mix until there are no clumps of coconut flour. Pour the dry onto the wet ingredients. Stir with a spatula until the batter is homogenous.
3. Melt the coconut into a pan on the stove at medium-low heat. Mine was set to 3 of 9. Spread the oil evenly around the pan.
4. Pour the batter into 3-4 pancakes. Let them cook slowly. Only flip them when the tops have some bubbles and the bottoms are light/medium brown. Make sure that when you flip them there is oil on the pan for the other side.
5. When they are cooked through, transfer the pancakes to a plate. Prepare your coconut sauce by stirring together 1 tbsp melted coconut butter and 2 tbsp coconut milk. Drizzle over the pancakes. Top with crushed macadamia nuts and toasted coconut. Enjoy!
Coconut * coconut gets a bad rap because of its saturated fat content, but its fatty acids are mainly medium-chain triglycerides, not long-chain. The long-chain triglycerides are bad for our cholesterol levels, but coconut has been shown to improve cholesterol levels. Animal studies suggest that medium-chain triglycerides can increase metabolism.
Coconut flour * 1 cup contains 40 grams of fiber and 16 grams of protein. It is one of the lowest carb flours you can use!
Eggs * the yolk is where all the nutrients are! It contains tryptophan, selenium, iodine, B vitamins, and phosphorous, many of which are necessary for optimal metabolism. The egg white has 6 grams of complete protein!
Questions: How are y’all? What are your favorite pancake flavors?
Send me your absolute favorite recipe to try!