Recipe make-over time!
Okay, it’s time to do some re-modeling of a recipe I posted last year. I created a Single Serving Protein Pancakes recipe a while back, and while I had good results with this recipe, I got a lot of negative feedback on that one: the pancakes fell apart, they were wet in the middle, etc. I knew I needed to re-make the recipe, so I created a better recipe with a fun twist: I added some Caramel Chai tea concentrate to the batter instead of almond milk. Yum!
While the other recipe worked okay for me, I wanted to make sure the results of this recipe would be consistent for anyone who makes it. I also wanted to make sure that people can actually see the recipe in progress, so I included a video tutorial on how to make these pancakes.
If you want to cut some calories and sugar from the recipe, skip the chai concentrate and use milk or water instead. Just be sure to add some vanilla, cinnamon, and Stevia to the batter to add some flavor!
This recipe is *almost* vegan, except that the Caramel Chai Tea Concentrate contains natural caramel flavors. If you are very sensitive to dairy, this can also pose a problem at times. Personally, I have to really watch natural caramel flavorings because they are dairy-based and don’t agree with me.
NOTE: Here is the recipe below with the exact ingredients I used. Feel free to experiment, but unless otherwise noted, I cannot guarantee the results of this recipe if you use substitutes or make changes
If you use unsweetened almond milk instead of chai concentrate, you can cut sugar and calories from these pancakes:
Nutrients (when made with unsweetened almond milk instead of chai concentrate):
5.5 g fat
21.5 g carbohydrates
5 g fiber
0 g sugar
14.5 g protein