These Caramel Chai Protein Pancakes are a fun twist on regular protein pancakes, plus these are gluten free, dairy free, and egg free!
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 and it also has honey in it. 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
Caramel Chai Protein Pancakes (Dairy Free)
- Preheat a non-stick skillet or pan. If using an electric griddle, set your temp to 350 degrees.
- In a small bowl, whisk together the protein powder, brown rice flour, flax meal, baking powder, and salt.
- Add in the Caramel Chai Tea Concentrate and mix well.
- Allow the batter to rest for about 2 minutes to allow the batter to thicken and the flax to gel. Don't skip this step! Your pancakes will not hold together otherwise.
- You don't want the batter to be too thin (watch the video to see exactly how it should look).
- Pour the batter onto the hot pan in 3 pancakes and cook until the top begins to puff up a bit and the underside is browned.
- Flip the pancakes and cook on the other side until lightly browned. Make sure the tops spring back when lightly touched.
- You can eat these right away or you can let them cool a bit. The middle of these pancakes will set up better as they cool.
- Serve with jam, fruit, agave, nut butter, or maple syrup. Enjoy!
- 249 calories,
- 4.5 g fat,
- 46 g carbohydrates, 22.5 g sugars, 5 g fiber, 14.5 g protein
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist