Peach Pancakes and Chai Syrup

In this clever recipe, the drained juices from the peaches that flavor the pancakes are infused with Chai tea to make the spiced syrup. Whole grain flours such as oat flour and whole-wheat flour are best stored in the refrigerator in a tightly sealed plastic bag.

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4.0 by 17 people

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  • Makes: 6 servings
  • Start to Finish: 30 mins

Peach Pancakes and Chai Syrup

Directions

  1. Drain peaches; reserve 1 cup juice. In blender process peaches until smooth. Transfer to bowl; stir in cream and eggs; set aside.
  2. In large bowl combine flours, brown sugar, baking powder, spices, and 1 teaspoon salt. Add peach mixture. Stir just until moistened. Pour 1/4 cup batter onto hot, lightly greased griddle; spread to 4-inch circle. Cook over medium heat 1 to 2 minutes per side. Serve with Chai Syrup and chopped peaches. Makes 6 servings.

Chai Syrup

Directions

  1. In a small saucepan combine the reserved peach juice, brown sugar, the water, and cornstarch. Cook and stir over medium heat until brown sugar is dissolved. Add tea bags; cook and stir until mixture is slightly thickened and bubbly. Cook and stir for 1 minute more. Discard tea bags.
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Nutrition Facts (Peach Pancakes and Chai Syrup)

  • Per serving:
  • 546 kcal cal.,
  • 19 g fat
  • (10 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 125 mg chol.,
  • 576 mg sodium,
  • 83 g carb.,
  • 5 g fiber,
  • 43 g sugar,
  • 12 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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