Chai Pancakes With Coconut Whipped Cream
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.
Coconut Whipped Cream
1 (14‑ounce) can coconut cream, chilled in refrigerator overnight
1/3 cup powdered monk fruit
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
Pure maple syrup (optional)
Fresh figs, sliced (optional)
- 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.
- 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.
- 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.
- 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.
- 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