Mornings in our house are usually a whirlwind. Between getting the kids ready for school, making breakfast, and trying to sneak in a cup of coffee (for me, not them), things can get pretty chaotic. But when I made Masala Chai Pancakes one Saturday morning, it felt like a little win. The kids went wild for them, and my toddler’s eyes lit up like I’d just served him a pile of gold. The only downside? Trying to get him to eat his pancakes instead of pouring syrup on everything in sight. He made a mess, but the whole family agreed these pancakes were worth it—and that’s saying a lot when you're feeding a picky 7-year-old and a teenager who’s too cool for breakfast.
Serving Count: 4 servings (about 4 pancakes per serving)
Calories per serving: ~350
Macros:
- Protein: 8g
- Carbs: 50g
- Fat: 12g
Ingredients:
- 1 ½ cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground cardamom
- 1 ¼ cups milk
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp melted butter
- 2 tbsp brewed masala chai (or chai tea concentrate)
Instructions:
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, and cardamom.
- In another bowl, whisk together the milk, egg, vanilla, melted butter, and brewed masala chai.
- Pour the wet ingredients into the dry ingredients and stir until just combined. (Don’t overmix or you’ll get tough pancakes!)
- Heat a griddle or non-stick skillet over medium heat and grease lightly with butter.
- Pour about ¼ cup of batter onto the griddle for each pancake. Cook for 2-3 minutes on each side, or until golden brown.
- Serve hot with maple syrup, extra chai spices, or whipped cream!
Suggested Sides:
- Fresh fruit (like berries or banana slices)
- Scrambled eggs for a protein-packed breakfast
Family Fun Fact:
I almost lost all my pancakes to my toddler when he tried to “taste test” every single one before it made it to the plate. But at least it was a sign of approval, right?
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