Chai Pancakes With Coconut Whipped Cream

Chai Pancakes With Coconut Whipped Cream

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14 (4-inch) pancakes
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Prep Time

20 minutes
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Cook Time

30 minutes

For those who like the occasional indulgent breakfast, this one is for you. But instead of refined flour and sugar, I use whole­ some fiber­ and nutrient­-packed buckwheat and almond flours and monk fruit sweetener, which has zero glycemic load. So you can enjoy these guilt­ free. Get creative and use whatever toppings you like; fresh figs are one of my personal favorites.

Ingredients

Coconut Whipped Cream

1 (14‑ounce) can coconut cream, chilled in refrigerator overnight

1/3 cup powdered monk fruit

Chai Pancakes

2 large pasture‑raised eggs

1½ cups unsweetened almond milk

2 teaspoons pure vanilla extract

¼ cup coconut oil, melted

3 tablespoons granulated monk fruit sweetener, for baking (optional)

¼ cup raw pecans, crushed

1 cup buckwheat flour

½ cup almond flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon sea salt

2 teaspoons ground cinnamon

¼ teaspoon ground cardamom

¼ teaspoon ground ginger

½ teaspoon ground cloves

½ teaspoon ground nutmeg

Garnish

Pure maple syrup (optional)

Fresh figs, sliced (optional)

 

Preparation

  1. Place a large mixing bowl in the refrigerator to make the coconut whipped cream in later. In another large bowl, beat together the eggs, almond milk, vanilla extract, 2 tablespoons of the coconut oil, and the monk fruit, if using. Beat until the eggs are fully incorpo­rated and the mixture is fluffy. Fold in the crushed pecans.
  2. In another large bowl, sift the buckwheat and almond flours, baking powder, baking soda, salt, 1½ teaspoons of the cinnamon, cardamom, ginger, cloves, and nut­ meg. Slowly add the dry ingredients to the wet ingre­dients, stirring well until fully combined and no lumps remain.
  3. Heat a large skillet over medium heat. When the pan is hot, brush it with some of the remaining coconut oil (about 1 teaspoon) and pour two or three ¼­cup por­tions of batter into the pan. Cook for 2 minutes, then flip and cook for another 2 minutes, until golden brown and crispy. Transfer the pancakes to a plate and repeat with the remaining coconut oil and batter.
  4. To make the coconut whipped cream, remove the canned coconut cream from the refrigerator and scoop out the solid cream portion into the chilled mixing bowl. Using a hand mixer, mix until creamy, then  add  the  powdered  monk  fruit  and remaining ½ teaspoon of cinnamon. Mix again until smooth, about 2 minutes.
  5. Serve the pancakes with whipped cream on top, and a little drizzle of maple syrup and sliced figs if desired.

Nutritional Analysis Per Pancake (without maple syrup and figs):

Calories: 175, Fat: 14 g, Saturated Fat: 10 g, Cholesterol: 26 mg, Fiber: 2 g, Protein: 3 g, Carbohydrates: 9 g, Sodium: 138 mg, Sugar: 1 g

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