Sourdough Chai Pancakes
This recipe is a great way to use your sourdough starter. There's no sweetener in this batter because all the sweetness comes from the warming chai spices and the toppings you choose to use!
Take two bags of chai tea I used this brand
and place in a liquid measuring cup. Pour hot water up to the 1 cup measuring line. Let it steep for about 30 minutes. The tea should cool down significantly after 30 minutes.
In a bowl place the sourdough starter, flour and steeped tea in a large bowl. Stir all the ingredients together, cover and let the bowl rest overnight.
The next morning when the bowl is uncovered it should be fermented with small bubbles showing.
Before mixing the rest of the ingredients to the overnight mixture, the flaxseed egg has to be prepared.
To make your flaxseed egg, place 1 tablespoon of flaxseed and 3 tablespoons of water in a bowl and mix together. Set to the side.
Now add to the sourdough mixture your spices which will be the cinnamon, ginger, cardamom and sea salt. Once those spices are mixed in, add the flaxseed egg and coconut oil.
Last but not least add the baking soda. As soon as you add the baking soda you will see the batter thicken and become almost airy.
Take a griddle pan that's on low to medium heat and lightly brush coconut oil on the pan. Scoop out the batter to make the pancakes. You will know when to flip the pancakes when they become a little dry around the edges and there's little air bubbles forming.
This recipe will make around 10 to 12 pancakes. They can be served with all natural fruit preserves, maple syrup, honey, nut or seed butter, cream cheese or served on it's own.
Store any leftover pancakes in the refrigerator. The pancakes can also be frozen and used for later. Whenever you're ready to eat them just take a couple out, place them in a toaster oven or slide them in a toaster for a few minutes.
This pancake also makes a great snack toasted to have with some tea.
Ingredients
Directions
Take two bags of chai tea I used this brand
and place in a liquid measuring cup. Pour hot water up to the 1 cup measuring line. Let it steep for about 30 minutes. The tea should cool down significantly after 30 minutes.
In a bowl place the sourdough starter, flour and steeped tea in a large bowl. Stir all the ingredients together, cover and let the bowl rest overnight.
The next morning when the bowl is uncovered it should be fermented with small bubbles showing.
Before mixing the rest of the ingredients to the overnight mixture, the flaxseed egg has to be prepared.
To make your flaxseed egg, place 1 tablespoon of flaxseed and 3 tablespoons of water in a bowl and mix together. Set to the side.
Now add to the sourdough mixture your spices which will be the cinnamon, ginger, cardamom and sea salt. Once those spices are mixed in, add the flaxseed egg and coconut oil.
Last but not least add the baking soda. As soon as you add the baking soda you will see the batter thicken and become almost airy.
Take a griddle pan that's on low to medium heat and lightly brush coconut oil on the pan. Scoop out the batter to make the pancakes. You will know when to flip the pancakes when they become a little dry around the edges and there's little air bubbles forming.
This recipe will make around 10 to 12 pancakes. They can be served with all natural fruit preserves, maple syrup, honey, nut or seed butter, cream cheese or served on it's own.
Store any leftover pancakes in the refrigerator. The pancakes can also be frozen and used for later. Whenever you're ready to eat them just take a couple out, place them in a toaster oven or slide them in a toaster for a few minutes.
This pancake also makes a great snack toasted to have with some tea.
