Chai Hot Pancake Muffins: Low Carb, Keto, THM S

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If you love pancakes in the morning, these Warm Chai Pancake Muffins are the perfect breakfast to prepare in advance. Just put a couple in the microwave to heat and the glaze drips down the sides letting them taste like syrup-covered pancakes. With a hint of cinnamon and chai spice, they are unique and delicious.

Hot Chai Pancake Muffins on a white plate

I am not a morning person. Absolutely. Especially before a cup of coffee. Most mornings I don't feel like making breakfast and I skip it more than I should. And when I want breakfast, I am more inclined to brunch type sweets than scrambled eggs and sausages. These muffins are perfect because they are filling, they have protein and I can prepare them in advance.

Hot Chai Pancake Muffins on a plate with a fork

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How to make Chai pancake muffins

These are very easy to do. The dough is mixed in the blender and the icing is stirred. Using paper bags also keeps cleanliness to a minimum.

In fact, I use a very similar dough to make waffles and pancakes. This is based on my very popular Cinnamon Roll Waffles.dough for cupcakes in a blender

Chai Pancake Hot MuffinsIngredients of the dough:

eggs

cottage cheese (4% fat works best)

cream cheese

almond flour

coconut flour

vanilla

cinnamon

baking powder

Trim Healthy Mama Gentle Sweet (or my sweetener mix)

strong prepared chai tea

Baked pancake muffins in a muffin tin

ByeGlaze ingredients:

Trim Healthy Mama Gentle Sweet (or my sweetener mix), finely ground

Butter

chai tea ***

*** To prepare the tea, simply combine 1 tea bag with 2 ounces of boiling water and let it steep for 5 minutes. You will use half in the dough and the other half in the enamel.

Chai pancake hot muffins topped with chai icing

How to serve pancake buns

These can be served fresh from the oven or stored in the fridge for later.

You can eat them cold or at room temperature, but I prefer to microwave them for 20-30 seconds so that the enamel melts and drips down the sides. Reminds me of pancake syrup on hot pancakes.

Close up of hot Chai pancake buns in their paper bags

More Keto Breakfast Ideas:

Easy low carb almond flour waffles

Danish Cream Cheese and Raspberry Recipe

Blueberry, ricotta, and lemon pancakes

Hot Chai Pancake Muffins with icing on a plate

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Chai Pancake Hot Muffins

The Chai Hot Pancake Buns are a delicious freezer-ready breakfast!

Preparation time: 20 minutes.

Cook time: 22 minutes.

Total time: 42 minutes

Course: breakfast

American kitchen

Servings: 18 cupcakes

Calories: 86kcal

Instructions

  • Preheat oven to 350. Place paper bags in 18 holes in 2 full-size muffin pans and spray with cooking spray.

  • Put the cottage cheese in the food processor or blender and blend until smooth. Add cream cheese and process until smooth. Add the other ingredients and pulse until fully incorporated.

  • Divide the dough between the prepared muffin pans. Bake for 22-24 minutes until they are no longer wavy and golden around the edges. Let cool. The muffins will sink a bit by making a notch to hold the frosting.

  • To prepare the frosting, mix the ingredients. Divide the frosting between the cooled muffins. Store in the fridge.

  • You can eat them cold or at room temperature, but I prefer to microwave them for 20-30 seconds so that the enamel melts and drips down the sides. Reminds me of pancake syrup on hot pancakes.

Notes

*** To prepare the tea, simply combine 1 tea bag with 2 ounces of boiling water and let it steep for 5 minutes. You will use half in the dough and the other half in the enamel.

Nutrition

Serving: 1muffin | Calories: 86kcal | Carbohydrates: 3g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 87mg | Potassium: 62mg | Fiber: 1g | Sugar: 0g | Vitamin A: 175 IU | Calcium: 43mg | Iron: 0.4mg

Originally published on January 20, 2017. Reviewed and published on November 2, 2019.

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