Chai Spice Latte & Zucchini Griddle Cakes (Almond & Coconut Flour)

If you’re anything like me, chai lattes are hands down a favorite… Even though I love my coffee and espresso, chances are I’d choose a chai spice latte over a cup of joe any day… Anyway, it was after I had been given some of the most INCREDIBLY gorgeous and potpourri-like loose leaf chai spice tea that I came up with this recipe.

I really should have posted this MONTHS ago (as I created this insanely delicious recipe back in January, I believe) but alas, here it is!

Chai Spice Latte Zucchini Griddle Cakes w/ No Sugar Apricot Preserves & Almond Butter

I know you must be wondering, “zucchini???” Yes, zucchini… the idea came from my overly abundant package of zucchini just sitting in the fridge. Additionally, I know that zucchini adds a nice amount of moisture to breads/cakes so I thought, “Why not?”

Here’s the recipe for my Chai Spice Latte & Zucchini Griddle Cakes made with Almond & Coconut Flour:

1/4 c. almond flour
2 T coconut flour (sifted)
1/2 t baking soda
1/4 t sea salt
1 t cinnamon (omit or add to taste)
1 egg
1/2 t vanilla extract
2 T loose leaf chai tea (depending on how strong or not you prefer; or a tea bag)
2 T to 1/4 c. almond milk
2 T finely shredded zucchini (I squeezed mine with a paper towel to drain excess moisture)

1. Gather materials; measure out the dry ingredients first
2. Sift and combine the almond & coconut flour with the sea salt, cinnamon and baking soda
3. Prep chai tea by placing the almond milk in a small saucepan & warming to a simmer/just before boiling (you don’t want to boil the milk)
4. When the almond milk reaches a nice simmer, add the loose leaf chai and let steep for a good 10 minutes or so (more or less, it’s really up to you but I like to get that strong flavor, personally) and let the temperature come down a bit
5. Beat the egg in a separate bowl (try to get it a bit foamy), add the vanilla to the egg then mix this in with the dry ingredients
6. Strain the chai from the saucepan/milk (unless you used a tea bag, in which case, remove it) and add it to the griddle cake mix
7. Add the zucchini to the mixture
8. Spoon your batter onto your griddle or pan, cook and voila!

I added some apricot preserves to mine with a dollop of almond butter and it was hands down, the best griddle cakes I’ve prepared to date… I really should take the time to make another batch at some point in the very near future

Oh also, if you like your pancakes a bit sweet, I’d recommend using a couple of drops of stevia extract to the batter… I hope you enjoy this recipe as much as I did (and will continue to!)…

Much Love and Deliciously Healthy Eats!
~K

Acai Bowl & Gluten Free Griddle Cakes (2)

A Bowl of Acai w/ Gluten/Grain Free Griddle Cakes (2)

Breakfast is a running theme for me, isn’t it? I swear, I’m going to add other recipes–I promise! I have a tendency to stick with something until I’ve perfected it, luckily, I think the following recipe for gluten/grain free pancakes (I like ‘griddle cakes’ better, I’m a Southern girl in my heart, lol) is getting there.

This recipe, in particular differs from the first one in that I actually enjoyed eating it… remember the last batch that totally sucked? Yeeeah, this one was SO much better! Go ahead and click on the link if you’d like the recipe for the Acai Bowl. Otherwise, without further ado…

Coconut Flour & Flax Meal Griddle Cakes with Almond Butter & Raspberry Preserves

This recipe makes 2 medium/small pancakes so double it or triple it accordingly

Coconut Flour & Flax Meal Griddle Cakes

2 T coconut flour
1 T ground flax meal (soaked in 1 to 2 T drinking water, you may omit the water if you want)
1/4 t baking soda
1/8 t Himalayan Pink Salt (or any good sea salt)
1 egg (beaten for a good 2-3 minutes before adding to mix)
stevia extract to taste (I used 2-3 drops but you may omit or add a bit more if you want)
1/2 t vanilla extract
2 T to 1/4 c almond milk depending on the type of consistency you prefer (I use Almond Breeze or Whole Foods 365 Brand)
*coconut oil or butter for the griddle

As a note, these pancakes will be a little “mealy” due to the flax meal but I love the texture of flax so it was fine for me. It also could have been a BIT more moist but who’s complaining, really? I just love that I can eat healthy, gluten/grain free pancakes! These also came out MUCH more fluffy and light in comparison to the first batch, which obviously made me very happy.

Also, I created another recipe for griddle cakes using almond flour and coconut flour which I will be posting in a few days… That one came out even better and has a couple of special ingredients which I think you’ll find pretty interesting.

Coconut Flour Flax Griddle Cakes with Almond Butter & SF Raspberry Preserves

Now isn’t this just the sweetest little short-stack of pancakes EVER?! I paired my griddle cakes with a gorgeous dollop of fresh roasted almond butter and Smucker’s Sugar Free Raspberry Preserves (I put a tablespoon of it in a small pot with about 1/2 T of water to thin it out a bit) which, I know… Splenda is ‘no bueno’. I don’t like Splenda and I really didn’t want to “go there” in buying it but it was the best option that I could ‘live’ with for the time being. Until I have my own place and can dedicate time to making my own sauces and compotes, I’ll deal… so please forgive me for that! LOL

Anyway… I sincerely hope that you enjoy this recipe, I know I did!

Many Blessings & Warm and Fuzzies in your Bellies!
Kapua