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- 1 cup oat flour - 1 scoop vanilla protein powder - 1 tablespoon chai spice blend (mix of cinnamon, cardamom, ginger, and cloves) - 1 teaspoon baking powder - ¼ teaspoon salt - 1 cup almond milk (or any milk of choice) - 2 tablespoons maple syrup (or honey for alternative sweetness) - 1 teaspoon pure vanilla extract - Coconut oil or cooking spray for greasing the pan When I make these pancakes, I love the blend of flavors. Each ingredient plays a vital role. Oat flour gives a soft texture and adds fiber. It also makes the pancakes gluten-free. The vanilla protein powder boosts the protein level, making them great for breakfast. The chai spice blend brings warmth and sweetness from cinnamon, cardamom, ginger, and cloves. Baking powder helps the pancakes rise, giving them a fluffy feel. A pinch of salt enhances all the flavors. Almond milk keeps it creamy and dairy-free, while maple syrup adds natural sweetness. A splash of vanilla extract brings a lovely aroma. Finally, coconut oil or cooking spray prevents sticking on the pan. You can adjust these ingredients to fit your taste. Enjoy the process of mixing and matching! - Protein content per serving: Each serving has about 15 grams of protein. - Caloric breakdown: Each pancake contains around 150 calories. - Benefits of ingredients: Oats provide fiber, which is good for digestion. Protein helps build muscle and keeps you full. Maple syrup gives natural sweetness without refined sugar. This meal is not just tasty; it is also healthy! 1. In a medium bowl, combine the oat flour, vanilla protein powder, chai spice blend, baking powder, and salt. 2. Whisk these dry ingredients until they mix well. 3. In another bowl, whisk the almond milk, maple syrup, and vanilla extract. 4. Stir gently until the maple syrup blends in. 5. Pour the wet mixture into the dry ingredients. 6. Gently stir until just combined. It’s okay if small lumps remain. 1. Preheat a non-stick skillet over medium heat. 2. Lightly grease the skillet with coconut oil or cooking spray. 3. Pour about 1/4 cup of batter onto the skillet for each pancake. 4. Cook for 2-3 minutes until bubbles form and edges look set. 5. Flip the pancakes with a spatula and cook for 1-2 more minutes. 6. Look for a golden brown color to know they are done. 7. Adjust the heat as needed to avoid burning. Grease the skillet lightly between batches. 1. Serve the warm pancakes topped with fresh fruit. 2. Drizzle with maple syrup for extra sweetness. 3. Stack the pancakes high on a plate for a beautiful look. 4. Add a sprinkle of chai spice on top for a finishing touch. To get the best pancakes, do not overmix the batter. Overmixing can make your pancakes tough. It is okay if the batter has some lumps. These lumps help keep the pancakes light and fluffy. If your batter is too thick, you can add a little more milk. This makes it easier to pour and cook. Control the temperature of your skillet. If it is too hot, the pancakes will burn. If it is too cool, they will be soggy. Start with medium heat and adjust as needed. Grease the pan well with coconut oil or cooking spray. This prevents sticking and helps the pancakes cook evenly. One big mistake is undercooking the pancakes. Always make sure they are golden brown on both sides. Use a spatula to check the underside. Another mistake is skipping the resting period. Letting the batter sit for a few minutes allows the ingredients to blend better. This can improve the texture of your pancakes. {{image_4}} You can swap oat flour for other flours. Almond flour or whole wheat flour works well. Both options give a different taste and texture. If you need gluten-free, try using a gluten-free flour blend. For milk, almond milk is great, but you can use soy or oat milk. Coconut milk adds a nice creaminess too. Choose what fits your diet best. Want more flavor? You can add a pinch of nutmeg or a bit of vanilla bean. These spices boost the chai taste even more. You can also mix in chopped nuts or dark chocolate chips. They add crunch and sweetness to your stack. You can stack your pancakes high or serve them as a single layer. Stacking makes for a fun presentation. For a savory twist, try adding toppings like Greek yogurt or avocado. This gives your meal a new flavor and a healthy kick. You can refrigerate leftover pancakes. Place them in an airtight container. They stay fresh for up to three days. When you are ready to eat them, reheat in a skillet or microwave. If using a skillet, add a bit of oil to get them warm. This keeps them fluffy. For long-term storage, freeze your pancakes. Stack them with parchment paper between each pancake. Place the stack in a freezer-safe bag. They can last up to two months in the freezer. To thaw, take them out and let them sit at room temperature. You can also microwave them for a quick reheat. In the fridge, pancakes last about three days. After that, check for signs of spoilage. If you see mold or a strange smell, toss them out. Always trust your senses when it comes to food safety. Yes, you can easily make these pancakes dairy-free. Use almond milk, soy milk, or oat milk instead of regular milk. Each option adds its own flavor, so choose what you like best! To boost protein, add extra protein powder. You can also mix in Greek yogurt or cottage cheese. If you prefer whole food sources, try adding nut butter or chopped nuts for a tasty crunch. Yes, you can use other flours. Almond flour, coconut flour, or gluten-free flour blends work well. Keep in mind that these flours may change the texture. Adjust the liquid in the recipe if needed. Great toppings include fresh fruit like bananas or berries. A drizzle of maple syrup enhances the sweetness. You can also sprinkle nuts or seeds for added texture and flavor. This recipe serves about 2-3 people. You will get around six pancakes. If you need more, you can easily scale the recipe. To make a larger batch, simply double or triple the ingredients. Keep the cooking time the same, but cook in batches. This way, the pancakes stay warm and delicious! These pancakes blend simple, healthy ingredients for a tasty breakfast. We covered everything from combining the base to cooking them perfectly. You now know tips for texture and flavor variations. Storing and reheating methods will help you enjoy these pancakes longer. Experiment with your favorite toppings to elevate each bite. These pancakes aren't just delicious; they support a balanced diet too. Enjoy making and sharing them, as they are sure to impress!

Vanilla Chai Protein Pancakes

Start your day with a delicious twist on breakfast! These Vanilla Chai Protein Pancakes are easy to make and packed with flavor, thanks to a delightful blend of chai spices. Using simple ingredients like oat flour and almond milk, you can whip up a nutritious meal in just 20 minutes. Perfect for a quick breakfast or brunch treat!
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Ingredients
  

1 cup oat flour

1 scoop vanilla protein powder

1 tablespoon chai spice blend (mix of cinnamon, cardamom, ginger, and cloves)

1 teaspoon baking powder

¼ teaspoon salt

1 cup almond milk (or any milk of choice)

2 tablespoons maple syrup (or honey for alternative sweetness)

1 teaspoon pure vanilla extract

Coconut oil or cooking spray for greasing the pan

Instructions
 

In a medium-sized mixing bowl, combine the oat flour, vanilla protein powder, chai spice blend, baking powder, and salt. Whisk these dry ingredients thoroughly until evenly mixed.

    In a separate bowl, whisk together the almond milk, maple syrup, and vanilla extract. Stir gently until the maple syrup is fully dissolved and the mixture is smooth.

      Carefully pour the wet mixture into the bowl with the dry ingredients. Stir until just combined, being cautious not to overmix; it’s perfectly fine if the batter has a few small lumps remaining.

        Preheat a non-stick skillet or griddle over medium heat. Once heated, lightly grease the surface with a small amount of coconut oil or a spray of cooking spray to prevent sticking.

          For each pancake, pour approximately 1/4 cup of batter onto the skillet. Allow the pancakes to cook for about 2-3 minutes, or until bubbles begin to form on the surface and the edges start to look set.

            Carefully flip the pancakes using a spatula, and cook for an additional 1-2 minutes, or until they are golden brown and cooked through.

              Continue with the remaining batter, ensuring to adjust the heat as necessary to prevent burning, greasing the pan lightly if needed between batches.

                Serve the pancakes warm, topped with your choice of fresh fruit, a light dusting of extra chai spices, and a generous drizzle of maple syrup for added sweetness.

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 2-3 (approximately 6 pancakes)

                    Presentation Tips: Stack the pancakes high on a plate, and garnish with a few slices of fresh fruit and an extra sprinkle of chai spice for a beautiful finishing touch.