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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.
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.
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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.
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
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.
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.
More Keto Breakfast Ideas:
Easy low carb almond flour waffles
Danish Cream Cheese and Raspberry Recipe
Blueberry, ricotta, and lemon pancakes
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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
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Preheat oven to 350. Place paper bags in 18 holes in 2 full-size muffin pans and spray with cooking spray.
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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.
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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.
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To prepare the frosting, mix the ingredients. Divide the frosting between the cooled muffins. Store in the fridge.
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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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