Coconut Chai Tea Pancakes Recipe

Name: Coconut Chai Tea Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bags of coconut chai tea (i used zhena's gypsy tea brand); 1 cup unsweetened coconut milk, the kind in a carton, not a can; 4 large eggs, or 1 c. egg substitute; 2 teaspoons pure Mexican vanilla extract; 1/2 cup coconut flour; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 packet granulated Stevia; 1 teaspoon baking powder; 2 tablespoons unsweetened, shredded coconut

Servings: persons

2 bags of coconut chai tea (i used zhena's gypsy tea brand)
1 cup unsweetened coconut milk, the kind in a carton, not a can
4 large eggs, or 1 c. egg substitute
2 teaspoons pure Mexican vanilla extract
1/2 cup coconut flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 packet granulated Stevia
1 teaspoon baking powder
2 tablespoons unsweetened, shredded coconut

1
Place the milk and the tea bags in a small sauce pan. Heat over low and let simmer for 10 minutes. Press the tea bags against the saucepan to squeeze all of the extra tea from the bag. Discard tea bags.
2
Let the coconut milk cool, then, once cool, combine the milk, eggs, and vanilla in a large mixing bowl. Whisk until smooth.
3
In a large mixing bowl, sift together the coconut flour, cinnamon, salt, stevia, and baking powder.
4
Pour the wet ingredients into the dry ingredients and mix to combine. Fold in the coconut.
5
Heat a large non-stick skillet over medium heat. Grease the skillet with cooking spray.
6
Use a cookie scoop to drop the batter by rounded tablespoons into the skillet.
7
Let the pancakes cook for about 2-3 minutes on one side, then flip and let cook for an additional 2-3 minutes.
8
Transfer the pancakes to a plate to cool while you finish the rest.

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 bags of coconut chai tea (i used zhena's gypsy tea brand), 1 cup unsweetened coconut milk, the kind in a carton, not a can, 4 large eggs, or 1 c. egg substitute, 2 teaspoons pure Mexican vanilla extract, and more.

Yes, Coconut Chai Tea Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Chai Tea Pancakes

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