Cinnamon Banana Chai Pancakes

³ Description

if you love chai, you're going to love these chai spiced pancakes. Thick cinnamon pancakes layered with a chai cream filling, bananas, and topped off with date caramel! If you have leftovers, these pancakes taste even better the next day ;)

² Ingredients

•  1 medium Egg
•  1/2 serving (serving = 1/2 cup dry) Quaker Old Fashioned Oats
•  1 tsp Allspice Ground
•  2 tsp Cinnamon
•  1 tsp Nutmeg (Ground)
•  1 medium (7" to 7-7/8" long) Bananas
•  1 oz Medjool Dates
•  1 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
•  1/2 tbsp Maple Syrup
•  1 serving (serving = 2 tbsp) Bob's Red Mill Organic High Fiber Coconut Flour
•  1/2 serving (serving = 1 cup) Silk Pure Almond Milk - Unsweetened Original
•  3 serving (serving = 1/4 cup) Gold Medal Whole Wheat Flour
•  1/4 serving (serving = 1 cup) So Delicious Coconut Milk Unsweetened
•  1 serving (serving = 4 oz) So Delicious Coconut Milk Yogurt - Vanilla

q Directions

Cinnamon chai pancakes

Cinnamon pancakes
- 1/8 cup coconut flour
- 1/4 cup oats
- 3/4 cup whole wheat flour
- 1 egg
- 1 tsp baking powder
- cinnamon, to taste
- couple tsp sweetener of choice
- almond milk, as needed (or milk of choice)

Chai filling
- 1 container so delicious vanilla yogurt (or any vanilla yogurt)
- sprinkle each cinnamon, nutmeg, allspice

Topping
- date caramel (dates + water and processed until smooth and creamy)
- coconut milk (or milk of choice)
- 1 banana, sliced

Combine ingredients to make your pancakes. Add enough milk to form a batter. Cook your pancakes in your skillet a few minutes on each side. Set aside to let cool. Get out a small bowl and mix your yogurt with your spices. Set aside. Get out another small bowl and combine a few spoonfuls of date caramel and mix with a little milk until smooth and creamy. Layer your chai filling Inbetween your pancakes and top with your date caramel. top off with your banana slices.

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