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]
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.)
GET IT, PANCAKES. GET DAT SYRUP.
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. 🙁
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!
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:
- Combine milk and vinegar in a small bowl or cup and let sit for ten minutes.
- 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. 🙂
- Heat a griddle pan over medium low heat.
- 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.
- 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!
- 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.