Say hello to the most festive breakfast of the season! Vegan chai spice fluffy pancakes with whipped maple butter.
Just in time for the weekend I’ve got a breakfast recipe for you guys which is every bit as good as it sounds. A stack of perfectly soft, fluffy pancakes, black tea infused and full of warming chai spices. And then topped with my favourite part of this entire breakfast, vegan whipped maple butter!
Pretty sure I’ll be making these for Christmas morning this year… and possibly every weekend until then. I also think this toasted marshmallow hot chocolate would go rather well with it! You know, all the festive cold weather goodness.
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- 100 g dairy free butter or margarine (the better quality the dairy free spread the better the maple butter!)
- 90 ml maple syrup
- 360 ml soy milk (or plant milk of choice)
- 3 bags of black tea
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ½ tsp ground cardamom
- ½ tsp ground ginger
- Generous pinch of black pepper
- 300 g flour
- 2½ tsp baking powder
- 2 Tbsp golden caster sugar
- Pinch of salt
- 2 Tbsp vegetable oil
- ½ tsp vanilla extract
- 2 ripe bananas
- Extra oil for frying
- For the whipped maple butter add the dairy free butter or margarine and maple syrup to a small sauce pan and bring to a boil. Stir and set aside to cool.
- Once the butter or margarine starts to set again use an electric whisk and whip until the mixture is well combined, light and creamy.
- Meanwhile add the soy milk to another sauce pan, rip open the tea bags and empty them into the soy milk. Bring the mixture to a boil and add the cinnamon, cloves, cardamom, ginger and black pepper. Let it simmer for another 2 minutes then take the chai spiced soy milk off the heat and pop it in the fridge to cool.
- Add the flour, baking powder, sugar and salt to a big mixing bowl and whisk to combine.
- In a smaller bowl smash the bananas with a fork, add the oil and vanilla extract and stir until you have a smooth thin mash.
- Pour the spiced soy milk and banana mash in the big mixing bowl and stir the batter until well combined. The batter will be thick and it’s ok if there are still a few lumps in it but you can add another 1 to 2 tablespoons of soy milk if necessary.
- Heat a large frying pan over medium heat and add a teaspoon of oil. Pour a small ladle full of batter on the centre of the hot pan and gently spread the batter with a spoon to form a circle. Cook until bubbles appear on the surface then flip using a spatular and cook until both sides are a light golden brown colour.
- Repeat with the remaining batter. Serve with a generous dollop of maple butter and any other toppings of choice. Enjoy!