Chai Oatcakes for One

Let me preface by acknowledging that “chai” is Indian for “tea” (or something like that). So when we Americans order a chai tea, we are ordering a “tea tea.” And when we post recipes for “chai oatcakes,” we are simply saying “tea oatcakes.” What we Americans consider “chai” is officially named “Masala chai.”

AKA don’t bother telling me that the name of these oatcakes are nonsensical. I’m just speaking American. [insert American flag and peace sign emojis here]

Chai Oatcakes by The Oatmeal Artist

Okay, now for the more important info: these oatcakes are wonderful. It is incredible how well zucchini fluffs up oatcakes. Look at the top one in the picture! So thick and fluffy!

I’m usually pretty so-so about my chai recipes, but this one is my favorite. The punch of the chai spices were perfect for these oatcakes, and a drizzle of maple syrup on top was all it needed to taste like a million dollars. (What a stupid simile. I bet a million dollars taste pretty dirty and bland.)

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Chai Oatcakes - The Oatmeal Artist Chai Oatcakes - The Oatmeal Artist #vegan

As I am trying to clear out my fridge and pantry at the moment, I didn’t have many options for toppings, so this picture is simple with just maple syrup. However, I also tried them with banana slices and pecan pieces, which added a nice touch. What I really wanted was coconut, but alas, I’m out. 🙁

Chai Oatcakes

I think I would also like these with banana instead of zucchini, but all in good time. To all the people who said I would never be able to make an oatmeal blog last more than a month, YOU WERE WRONG. I HAS IDEAZ.

Speaking of which, my blog’s third birthday is coming up! Next week!

Chai Oatcakes for One

Prep Time: 5 minutes

Cook Time: 10 minutes

Yield: serves 1

What you'll need:

  • 1/4 cup milk of choice
  • 1/4 tsp apple cider vinegar, or lemon juice
  • 2/3 cup rolled or quick oats (I use Country Choice Organic)
  • 1/2 cup's worth of zucchini, preferably peeled
  • 2 tsp maple syrup
  • 1/4 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/8 tsp cardamom
  • 1/8 tsp ginger
  • pinch of cloves
  • rounded 1/2 tsp baking powder
  • pinch of salt

How to make it:

  1. Combine milk and vinegar in a small bowl or cup and let sit for ten minutes.
  2. Put all pancake ingredients (including milk-vinegar mixture) in a blender or food processor and blend until smooth. Add extra liquid if necessary (just a tsp or so at a time). It should have the consistency of paint. 🙂
  3. Heat a griddle pan over medium low heat.
  4. When griddle pan is ready, spray with nonstick cooking spray (it only needs a little bit!), and use a large spoon or a small scoop to pour pancakes onto the griddle. I made small pancakes, so I used a large soup spoon, and it worked perfectly. Generally, don't go any bigger than 1/4 a cup, but I find that too big still.
  5. When bubbles have formed at the top of the pancake, flip over and cook for another minute. Repeat until all the batter has been used!
  6. Serve with syrup, fresh fruit, pecans or other nuts, coconut, nondairy yogurt, and/or coconut whipped cream!

Just an FYI:

Variations: If you want (or don't mind) a banana or applesauce flavor, you could sub 1 mashed banana or 1/4 cup applesauce for the zucchini. For "dirty chai" oatcakes, add a 1/2 tsp coffee granules.

Chai Oatcakes by The Oatmeal Artist #vegan

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

10 Responses to Chai Oatcakes for One

  1. Haley @ Cheap Recipe Blog says:

    I can’t keep up with all of your amazing recipes! This one looks awesome… can’t wait to try it soon!

  2. These look great! And I never knew chai means tea. Wow, my tea tea and tea tea lattes seem pretty silly right now 😛

  3. Cassie says:

    I was a bit frightened by zucchini, but this sounds amazing, regardless! 😀

  4. I’ve seen so many of your oatmeal recipes include zucchini and I’ve never tried it. Now I’ve seen how light and fluffy these pancakes are with the veggie, I’ve just got to try it!!

  5. Mallory Thompson says:

    Hi Lauren! I spy a Jane Ray jadeite plate, beautiful! These oatcakes look fantastic! When are you going to publish a cookbook? 🙂 Have a great weekend!

  6. Zoë says:

    I made your recipe, but X4 to serve more. Unfortunately they turned out gooey in the middle and burnt on outside. So I switched pans to a thicker one and still had this problem (flame turned way low on burner). They were edible, but texture obviously wasn’t the best and taste of them wasn’t masala chai. I will try again! But just wanted to know if you have any tips as to why my attempt was such a failure.

    • Lauren Smith says:

      Unfortunately, these oatcake recipes are extraordinarily fussy and I have to be really picky just to get the ratios right for a single serving. I can imagine that quadrupling it would create some issues. Since I haven’t doubled or tripled these recipes before, I don’t have much advice for you, except to try it as a single serving next time and see if you get better results. If it still doesn’t work, I know I’ll need to revisit the recipe. I’m just bummed because this one was one of my most successful oatcakes! As for taste, I go light on the spices for the “general reader,” so feel free to add extra of each spice.

  7. Dddd says:

    Hahhahahahaha omg chai (the word out loud) means tea, I’d never thought about it till now! I found you via Onegreenplanet and love this recipe, had it this morning 🙂 I’ve noticed you have to add (way) more milk to get it to paint-consistency though. Anyway, these may be my first pancakes that I havent screwed up and they end up round and pancake-y, I always used to ruin them and they’d wind up scrambled-eggs like hahahah. So thank you Lauren 😀

  8. Kelsey says:

    I used this recipe, but left out the spices, to make basic pancakes and it worked so well! The zucchini definitely lent a better texture than bananas usually do for me. And for reference, I used “extra thick” rolled oats and needed to add 2 tbsp. more water while blending. The batter was thick, but it made great pancakes!

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