|10 min||15 min||8|
|3/4 cup||Brewed chai tea (3/4 cup of water with TWO chai tea bags or loose-leaf tea)|
|1 cup chopped||Apple (diced)|
|1 cup||Oat flour|
|2 tbsp||Coconut flour|
|1/2 tsp||Baking powder, gluten-free|
|1 tsp||Baking soda|
|1 dash||Ginger, ground|
|1 dash||Cardamom, ground|
|1 pinch||Sea Salt|
|1/2 cup||Applesauce, unsweetened|
|1 tsp||Vanilla extract, pure|
|2 large egg||Egg white|
Boil water and steep chai tea for at least 20 mins. Use two tea bags.
Place chopped apple in a microwave-safe bowl and cover with plastic wrap. Microwave for 1 minute on high. Remove from microwave and set aside.
In a large bowl, combine the oat flour, coconut flour, baking powder, baking soda, cinnamon, cardamom, ginger and salt and mix well.
In a separate bowl combine steeped chai tea, apple sauce, vanilla extract and egg whites from 2 eggs. Slowly pour in wet ingredients into the dry and mix until well combined. Gently fold in the chopped apple chunks.
Let batter sit for 5 minutes to thicken. If too thick add a bit more chai tea or water.
Place a pan or griddle on medium heat and spray with coconut oil or oil of your choice.
Over medium heat cook pancakes for about 2 minutes on each side, flip when the batter starts to bubble and the outer rim of the pancake turns golden brown.
Top with maple syrup, nut butter or any other desired toppings.