I am a sucker for all things chai. You take a thing, you add chai spices to it, it’s suddenly 100% more delicious and more pretentious. The humble latte becomes the chai tea latte, enjoyed over a gothic horror novel in a small cafe on a rainy day. Cookies become spiced chai cookies, who probably have their own cookie children with names like Oscar and Penelope, and exclusively shop at Waitrose. These Spiced Chai Protein Pancakes have probably paid off the mortgage on their country home for all I know. What matters is, they taste absolutely stunning, and they’ve got some beautiful macros to match.
30g Vanilla Protein Powder (I used The Protein Works’ .
Raw Vegan Protein , because it’s the only reasonably-priced vegan protein powder I could find that doesn’t taste like ass, or peas. The protein powder’s nutritional info is down below so you can take it out of the calories/macros and sub in your own if needed.)
35g Brown Flour
200ml Unsweetened Almond Milk
1tsp Baking Powder
1/2tsp Ground Cardamom
1/2tsp Ground Cloves
2tsp Stevia (optional, included in calories/macros)
10 Sprays Oil (for greasing up that pan, standard 2 calories per spray bottle)
1. Mix all dry ingredients (everything but milk, banana and oil) in a food processor. Add the milk and bananas, blend again until smooth.
2. Set the pan over a medium/high heat and spray lightly with some of your oil. For your pancakes, I recommend doing 2tbsp of batter at a time, swirl out into a small circle with the back of the spoon, and allow to brown on the underneath before flipping over. Standard pancake stuff, really.
In the photo, I served mine with coffee yoghurt and pecans, just to add to that mildly pretentious aesthetic, and it did taste pretty amazing. Serves 1, because life’s too short to not eat a whole stack of pancakes for breakfast.
The Protein Works’ Raw Vegan Protein Powder (per 30g serving):