Almond Cinnamon Pancakes with Chai-Spiced Almond Butter
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Category
Breakfast
Cuisine
Fusion
Author:
Spice Zen
Servings
5
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 Minutes
Dietary Information
Vegetarian, Gluten-Free, Dairy-Free, Soy-Free
Soft almond pancakes with Spice Zen Stoneground Cinnamon are served with a smooth, aromatic almond butter inspired by classic masala chai flavours. This velvety almond butter can be made with individual warming spices or with Spice Zen Masala Chai Spice Blend. Nutty richness, gentle spice and a sense of quiet warmth come together in a dish that feels both indulgent and wholesome for a cosy breakfast or weekend brunch.
Ingredients
Chai-Spiced Almond Butter
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2 cups raw almonds
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1 tablespoon Spice Zen Almond Oil
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½ teaspoon sea salt
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½ teaspoon Spice Zen Stoneground Cinnamon
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½ teaspoon Spice Zen Stoneground Green Cardamom
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½ teaspoon Spice Zen Stoneground Allspice
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¼ teaspoon Spice Zen Fresh Ground Dried Ginger
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¼ teaspoon Spice Zen Ground Nutmeg
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Almond Cinnamon Pancakes
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1½ cups gluten-free self-raising flour
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1 cup almond meal
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½ teaspoon baking soda
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½ cup raw caster sugar
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4 eggs, separated
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1½ cups almond milk
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½ teaspoon Spice Zen Stoneground Cinnamon
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Spice Zen Sunflower oil, for brushing
To Finish
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Chai-spiced almond butter
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Maple or agave syrup
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Fresh strawberries and raspberries, sliced
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1 tablespoon icing sugar mixed with a pinch of Spice Zen Stoneground Cinnamon
Directions
Toast the almonds in a dry pan or oven at 150°C for about 5 minutes until lightly fragrant. Allow to cool slightly.
Blend the almonds in a food processor until smooth, scraping down the sides as needed. Add the almond oil, salt and ground spices, and blend again until creamy. Set aside.
In a large bowl, whisk together the flour, almond meal, baking soda, sugar and cinnamon.
Add the egg yolks and almond milk, whisking until smooth.
In a separate bowl, whisk the egg whites to soft peaks, then gently fold them into the batter.
Heat a non-stick frying pan over low to medium heat and brush lightly with oil. Pour in ¼ cup of batter per pancake and cook for 2–3 minutes per side until golden and cooked through.
Serve the pancakes warm with chai-spiced almond butter, fruits, syrup and a light dusting of cinnamon sugar.
Chef’s Notes
Toast almonds lightly to keep the flavour sweet and clean.
Cook pancakes gently to maintain a soft, tender centre.
Recipe Note
Masala Chai Almond Butter Option: Instead of individual spices, Spice Zen Masala Chai Spice Blend can be used by infusing it first. Gently warm 2 tbsp Spice Zen Almond Oil until just hot, not boiling. Add 1½ teaspoons Masala Chai Spice Blend, simmer for 2-3 minutes, cover and steep off the heat for 10–15 minutes. Strain through a fine sieve or a muslin cloth, pressing gently to extract flavour. Use the infused oil to blend with the almonds when making the butter, adjusting quantity for a smooth consistency, or stir it gradually into smooth store-bought almond butter until evenly flavoured and spreadable.
Texture Tip: Always strain infused spices to keep the almond butter smooth and refined.
Make Ahead: Almond butter can be prepared in advance and stored refrigerated for up to one week.
These recipes are provided for general inspiration and home use. Results may vary depending on ingredients, equipment and technique. Please check ingredients for allergens and follow safe food handling practices.
