Chai Mesquite Pancakes with Caramelized Pecans

October 5, 2017

Chai Mesquite Pancakes with Caramelized Pecans
Print Recipe
Chai Mesquite Pancakes with Caramelized Pecans
Print Recipe
Ingredients
Chai Mesquite Pancakes
Caramelized Pecans
Servings:
Instructions
Chai Mesquite Pancakes
  1. Preheat your griddle or pan to 350 degrees (or medium heat). Spray with a thin coat of oil.
  2. Place all ingredients into a blender, and blend until smooth.
  3. Scoop 1/4 cups of batter onto a griddle or hot pan, and spread gently with a spatula.
  4. Cook the pancakes about 1 1/2 to 2 minutes per side, allowing them to become golden-brown before flipping.
  5. Repeat until all of your batter is gone.
Caramelized Pecans
  1. Heat a small skillet over medium-low heat and add the pecans. Gently toast them until they’re golden and fragrant.
  2. To the toasted pecans, add the butter, salt and maple syrup. It will bubble up and boil, so be careful.
  3. Stir to combine all the ingredients, and continue cooking for just 1 or 2 minutes.
  4. While it’s still warm, drizzle the caramel over your pancakes.
Recipe Notes

Kat Davis is a health educator, recipe developer, and nutritional therapy student.  When she’s not soaking up the sunshine, she’s cooking for her blog www.ideatthatfood.com

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