Banana Chai Spice Pancakes

Banana Chai Spice Pancakes – a delicious morning treat packed with chunks of bananas and warm, fall spices!

Confession: in high school, I had an awkward pancake phase. No really! Every single day after I got home from school, I would make pancakes. I was obsessed! I didn’t snack on a granola bar or pack of fruit snacks, like a normal kid. Nope. I went through the whole process of making pancakes from scratch so I could enjoy a big ole stack of flapjacks. My mom thought I was crazy (and didn’t’ like the mess I left behind…).

I couldn’t help it! Pancakes are sort of irresistible. A dessert-like treat with a crispy golden-brown exterior, fluffy, light interior, slightly sweet and buttery flavor, all smothered in sweet, sticky syrup. Yum!! Why only enjoy them in the morning?

Since high school, I’ve managed to tame my obsession….slightly. I don’t eat them every day and I usually save them just for a breakfast indulgence.

But on the weekends…it’s pancake time!

I have even discovered a trick to a lighten up the pancake recipe that still keeps them delicious and irresistible.

These banana chai spice pancakes are a perfect example! They are made with wholesome, heart healthy whole wheat flour and contain no oil or refined sugar. Totally guilt-free but still oh so satisfying!

The first step in making the pancakes is creating the chai spice blend. It is basically all of your favorite fall spices combined into one. Cinnamon. Ginger. Nutmeg. Cardamom. Clove. Star Anise. All of these spices work beautifully together, each complimenting the others without taking over as the star. Combine this delicious spice blend with another favorite, pancakes, and it’s pure magic! The perfect fall breakfast treat to eat on a cool October morning while you are still in your PJs, comfy robe and slippers.

I actually had whole spices on hand, so I grinded them in a spice blender first and then combined all of the ground spices together. You can certainly buy the spices already ground and simply mix them together. You can even find an already prepared chai spice blend at your local grocery store and just use that if you do not want to make your own.

Once the spice blend is ready, you can make the pancake batter. First, in a large bowl, combine all the dry ingredients. I used 2 heaping teaspoons of the chai spice blend because I wanted to warm spices to be fully present.

In a separate bowl, add a banana and mash it was a fork. Then stir in a beaten egg, milk, vanilla, and maple syrup. The banana acts as a substitute for the oil. Bananas are a great alternative because they still keep the pancakes moist, add a fruity flavor that pairs great with the chai spices, and contain signifigant amounts of potassium, folate, vitamin C, vitamin A and other beneficial nutrients.

The final step to making the batter is to combine the wet ingredients with the dry ingredients and mix until well-combined. I like to let my batter sit and rest for at least ten minutes to let the baking powder activate (which leads to an airy pancake).

Time to make some flap jacks! I heated coconut oil on medium heat in a large skillet (you can use your oil of choice). Once the oil is heated, add about a ¼ cup of batter to the pan. I only make two pancakes at a time so I do not overcrowd the pan and can more easily flip the pancakes. When air bubbles start to form in the batter, you know it is time to flip. The cooked side should be gold brown with crispy outer edges from the hot oil. Let the pancake cook for another 2 to 3 minutes or until the other side is fully cooked.

Once you have all your pancakes made, top with fresh fruit, and drizzle with pure maple syrup.

Dig in!! These chai spice pancakes are heavenly: light and fluffy, filled with chunks of ripe bananas, and kissed with those warm chai spices. After one bite, I think you will start to understand my obsession with pancakes (and maybe become a little obsessed too….)