Paleo Chai Pancakes with Raspberry Custard

25 Mar

Here is my fifth and final experiment that I planned for the weekend, but just ran out of time.  That’s ok, who doesn’t like breakfast for dinner?  I find chai spices to be very powerful so I kept this recipe on the mild side.  If you really really love chai, make (and try) one test pancake then add more spice as desired.  This recipe makes 10 pancakes, but custard enough for 20-30 pancakes (unless you really want to pile it on each pancake, then you might have just enough 🙂 ).

Ingredients:

Pancakes

3 large eggs + 1 egg white

2 tbl. + 2 tsp. organic blue agave

2 tbl. canola oil

1/2 tbl. vanilla extract

1/4 tsp. kosher salt

3 1/2 tbl. coconut flour, sifted

1/4 tsp. baking powder

1/2 tsp. cinnamon

1/8 tsp. ground cardamom

1/8 tsp. ground nutmeg

1/4 tsp. ground cloves

Coconut oil (for the pan)

Custard

1/4 cup frozen raspberries, thawed

1/8 tsp. kosher salt

1/2 tsp. xanthan gum

3/4 cup vanilla coconut milk beverage (or Thai kitchen full fat coconut milk)

1 large egg yolk

10 drops vanilla creme stevia

Method:

For the pancakes whisk together the wet ingredients and salt, then whisk in sifted dry ingredients.  Heat coconut oil in a nonstick skillet over medium low heat.  For each pancake drop 1/8 cup batter into the skillet.  Cook 1- 1 1/2 minutes on the first side, carefully flip over and cook an additional 30 second – 1 minute on the second side.

For the custard briefly cook and mash raspberries in a small skillet over medium heat for 5 minutes.  Mix together salt and xanthan gum and add to a small saucepan over medium low heat.  Whisk coconut milk into saucepan.  Whisk in cooked raspberries.  In a separate bowl whisk together egg yolk and vanilla creme liquid stevia.  Temper the egg by whisking a few tablespoons of the warm raspberry milk mixture to the egg, then whisk all of the egg into the raspberry milk mixture.  Whisk over warm heat until thick, remove from heat, pour over pancakes and enjoy!

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