Description
These chocolate chai spiced pancakes are a delicious and easy-to-make breakfast. Made with a combination of cocoa powder, dark chocolate chips and chai spice mix, drizzled in a rich chocolate pancake sauce.
Ingredients
Scale
- 1 cup + 1 tbsp (130g) all-purpose flour
- 3 tbsp (20g) cocoa powder
- 1 ½ tsp chai spice mix
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 egg
- 1 tbsp (14g) butter, melted
- 1 tbsp (12.5g) brown sugar, packed
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 cup milk
- ½ cup (85g) dark chocolate chips
- chocolate pancake syrup (optional)
Instructions
- In a large bowl, sift the flour, cocoa powder, chai spice mix, baking powder and salt together.
- In a medium bowl, beat the egg, butter, brown sugar, maple syrup and vanilla extract together until smooth.
- In two parts, add the wet ingredients to the dry ingredients. Alternate adding in the milk. Mix the batter only until just combined. Don’t overmix.
- Fold in the chocolate chips.
- To cook the pancakes, heat a nonstick skillet or griddle to medium heat. Melt a tablespoon of butter on the pan.
- Add ⅓ cup of pancake batter per pancake. Cook each pancake for 3 to 4 minutes before flipping. Once you see bubbles forming in the pancake batter, it is ready to be flipped. Cook each pancake until it is golden and cooked through.
- Optionally, top with maple syrup or chocolate pancake sauce. Serve immediately.
Notes
- Storage: Store leftover pancakes in an airtight container in the fridge for up to 2 to 3 days. Store pancakes and their toppings separately.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Pancakes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 12.7g
- Sodium: 314mg
- Fat: 7.1g
- Saturated Fat: 3.9g
- Unsaturated Fat: 3.9g
- Trans Fat: 0.1g
- Carbohydrates: 30.2g
- Fiber: 1.8g
- Protein: 5.1g
- Cholesterol: 34mg