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Whole Wheat Ginger Chai Pancakes with Cinnamon Maple Cream Cheese

Get your chai latte vibes in these delicious whole wheat ginger chai pancakes

Course Breakfast
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2

Ingredients

Dry ingredients

  • 1 cup oat flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 2 teaspoons ground ginger

Wet ingredients

  • 1 1/2 cup milk
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 2 eggs
  • 2 tablespoons olive oil
  • 3 inches fresh ginger - grated

To make cream cheese

  • 1/4 cup pure maple syrup
  • 1 1/2 teaspoons cinnamon
  • 200 grams cream cheese (I used a small tub of Philadelphia)

Instructions

  1. Add lemon juice into milk and let sit for 5 mins.

  2. Make your own oat flour - Blend oats into a food processor or blend until the oats have a fine flour texture. Add this flour into a bowl.

  3. Into the oat flour add in baking powder, salt and spices (I planned in putting 1/2 tea spoon of Cardamon but I just ran out so couldn't add it in) Mix until fully incorporated.

  4. In a separate bowl add eggs and milk, grate some fresh ginger about 3 inches worth or to your taste.  Also add in oil and honey, mix until fully incorporated.

  5. Blend the wet ingredients together for a couple of seconds or whisk. Lastly add the wet ingredients into the dry, I blended you can also whisk.

  6. Using medium heat add some oil into pan and pour desired amount of pancake batter into pan and flip when bottoms look golden brown. Continue until batter is finished.

  7. To make the maple cream mix all of the ingredients thoroughly until nice and smooth. Add on the side or on top of pancakes. Enjoy!

     

Recipe Notes

**To make these into crepe style pancakes simply add more milk or water until you get a thinner consistency**