Recipe

Chai pancakes with mango and yoghurt

Spice up your morning ritual with these indulgent chai pancakes with mango and yoghurt- fresh, nutritious, and oh-so-delicious.

May 31, 2015 2:00pm
  • 15 mins preparation
  • 25 mins cooking
  • Makes 16
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Ingredients

Chai pancakes with mango and yoghurt
  • 3 chai-flavoured tea bags
  • 1/2 cup boiling water
  • 1 1/2 cup besan (chickpea) flour
  • 1/2 cup brown rice flour
  • 3 teaspoon gluten-free baking powder
  • 1/2 teaspoon ground cardamom, plus 1/2 teaspoon caster sugar, plus 1/4 cup extra
  • 2 eggs
  • 50 gram butter, melted
  • 200 gram greek-style natural yoghurt
  • 1 large ripe mango, thinly sliced

Method

Chai pancakes with mango and yoghurt
  • 1
    Place tea bags in a small teapot or heatproof jug. Pour over water. Cover; stand for 30 minutes to brew. Squeeze tea bags into teapot; discard.
  • 2
    Sift the flours, baking powder and cardamom in a bowl. Stir in sugar. Make a well at centre. Whisk the chai tea, milk and eggs in a jug. Whisk the tea mixture into flour mixture until smooth.
  • 3
    Heat a large non-stick frying pan over moderate heat. Brush with melted butter to cook two pancakes. Pour 2-tablespoon measures of batter into pan. Cook for 2 minutes or until base is golden and bubbles appear on surface. Turn; cook for a further 1 minute or until golden. Transfer to a heatproof plate. Cover to keep warm. Repeat to make 16 pancakes.
  • 4
    Whisk extra milk, extra cardamom, extra sugar and the yoghurt in a jug. Serve pancakes topped with mango and yoghurt sauce.

Notes

TIP: Wipe the pan clean with paper towel between pancake batches.

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