Enjoy Gluten & Dairy-Free Pumpkin Chai Pancakes: fluffy, spiced, and perfect with chai syrup. A cozy, allergen-friendly fall breakfast treat!

Scale

Pancakes:

1/4 tsp canola oil spray

1 1/3 cups flour

3 tbsp chai syrup (see recipe here)

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup pumpkin

1 cup unsweetened oat milk

1 tsp vanilla

1/8 cup sugar

2 eggs

2 tbsp canola oil

1 tsp cinnamon

1 tbsp maple syrup

Topping:

1 tsp cinnamon

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1. Sift the flour and add it to a mixing bowl.

2. Add the remaining dry ingredients to the bowl and whisk well.

3. Combine the wet ingredients and whisk until smooth.

4. Spray a pan lightly with canola oil and heat over medium-low heat for at least 2 minutes.

5. Transfer the pancake batter to a large measuring cup for easier pouring.

6. Pour the batter into the pan, creating circles about 4-5 inches in diameter. Be careful not to overcrowd the pan.

7. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2-3 minutes on the other side.

8. Remove from the pan, let cool slightly, and top with chai syrup and a sprinkle of cinnamon!

Make sure to review my Homemade Chai Simple Syrup recipe before making these!

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