Vanilla Chai Pancakes

I had just bought some macadamia nuts at Trader Joe’s on Friday hoping to use them in a recipe this weekend. So I thought, what if I could make a macadamia butter and then add that to the pancake batter to make it even more creamy and delicious?! See where my delusional fantasies take me? So I got to work, mixed up some macadamia nut butter, added it to my pancake batter, cooked up a batch, took a bite, and…spit it out! Gross! It tasted like chalk. Well there goes that idea, it was like a Taylor Swift romance, it started out hot and heavy and fizzled fast. Lucky for you my next attempt came out perfect, so I have typed the recipe out for you below along with my notes! It looks like a lot of work but it’s really not that bad.

Serves : 6



2 organic cage-free eggs
3/4 cup unsweetened vanilla almond milk
2 tablespoons canned coconut milk, full fat (refrigerated overnight)
1 tablespoon coconut nectar (Jimbo’s, Sprouts, Whole Foods, The Vitamin Shoppe)
1 tablespoon pure maple syrup, grade B
1 tablespoon coconut oil (Melted)
1 tablespoon carbonated water (makes the pancakes fluffy!)
1 & 1/2 teaspoon vanilla
1 3/4 cup sifted blanched almond flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1/8 teaspoon ground cloves
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg


1. Heat a medium sized pan or skillet on low heat while you prepare the pancake batter and vanilla chai sauce topping.

2. Put the eggs in a food processor or blender and mix. Then add the wet ingredients: almond milk, coconut milk, coconut nectar, maple syrup, coconut oil, carbonated water, vanilla extract and mix again. Now add the remaining dry ingredients: almond flour, baking powder, sea salt, ground cloves, cinnamon and nutmeg. Mix until combined. The batter will have a liquid consistency a little thinner than traditional pancake batter, don’t panic! Set aside pancake batter and start making the vanilla chai topping.

Vanilla Chai Sauce Topping


2 tablespoons unsweetened vanilla almond milk
1 tablespoon canned coconut milk, full fat (refrigerated ovrnight)
1 tablespoon grass-fed butter, melted (ghee)
1 tablespoon coconut nectar or raw honey
1 tablespoon pure maple syrup
1/4 teaspoon vanilla
1/8 teaspoon ground cloves
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon sea salt


1. Put all the ingredients together in a bowl and mix with a hand mixer or whisk, whichever you prefer. Set aside and now you can start cooking the pancakes.

2. Coat the pan with your choice of anti-stick coating or spray, I used coconut oil. Turn the stove up to medium heat and pour the amount of batter into the pan according to your desired pancake size. These babies will have little holes that start to bubble on top when the bottom is ready just like regular pancakes do, so you’ll know when to flip them. Make sure the bottom is completely done, otherwise they might crumble when you try to flip them due to their delicate consistency. They are Paleo after all, there is no gluten to “glue” them together. I suggest using an Egg/Pancake Ring which work well to shape and cook your pancakes. Just fill one half-way and let the pancake cook. When it starts to bubble at the top lightly lift the ring, if any batter starts to seep out the bottom, let it cook longer. Then use a spatula to flip it over once it’s ready.

3. When you’re done cooking your pancakes, top with ghee or Kerrygold butter and drizzle the Vanilla Chai Sauce topping over your pancakes along with some pure maple syrup, and enjoy!


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