Ingredients for Oatmeal Chai Buttermilk Pancakes
- Low Fat Milk
- Whole Cloves
- Cardamom Pods
- Cinnamon Stick
- Gingerroot
- Black Tea Leaves
- Low Fat Buttermilk
- 1/4 cup (1/2 stick) unsalted butter, melted
- Vanilla Extract
- 2 large eggs
- 2 cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Rolled Oats
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How to Make Oatmeal Chai Buttermilk Pancakes
- In a small saucepan, combine 1 cup water, 1/2 cup milk, 2 teaspoons chai tea concentrate (or 2 bags of chai tea), 2 tablespoons brown sugar, and a pinch of salt.
- Bring to a simmer over medium heat, cover, and cook for 15 minutes.
- Remove from heat and stir in 1 tablespoon loose leaf chai tea (or 2 more tea bags). Steep for 2 minutes.
- Strain the chai mixture through a fine-mesh sieve into a large bowl, discarding the solids.
- Stir in 1 cup buttermilk and let cool to room temperature.
- Add 1/4 cup melted unsalted butter, 1 teaspoon vanilla extract, and 2 large eggs to the cooled chai mixture.
- Whisk until well combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Stir in 1 cup rolled oats.
- Cover the batter and let it rest for at least 15 minutes (or prepare the night before and refrigerate).
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with your favorite toppings, such as apple butter, powdered sugar, or warm honey.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
49g
Fat
13g
Carbs
12g
