By Rissa Miller, Senior Editor Vegetarian Journal

Pancakes make any breakfast, brunch—or even dinner—feel like a special occasion. This recipe dresses up regular boxed pancake mix by adding chai spices and topping with marmalade infused syrup. It comes together quickly and tastes quite fancy. Serve with sliced oranges and hot tea for a complete experience.

Chai Spice Pancakes with Marmalade Syrup

Makes 13 pancakes.

By Rissa Miller, Senior Editor Vegetarian Journal

Dry:

1-1/2 cups vegan-friendly pancake mix (such as Arrowhead Mills, Bisquick, Aunt Jemima, or Bob’s Red Mill – check individual packages; Bisquick used in this recipe)

2/3 cup rolled or old fashioned oats

1 Tablespoon arrowroot powder or cornstarch

1 Tablespoon ground flaxseed meal

1 teaspoon cinnamon

1 teaspoon ground ginger

1/2 teaspoon garam masala (optional)

Pinch ground clove

Pinch nutmeg

Pinch ground allspice

Pinch ground pepper (optional)

Wet:

1-2/3 cups unsweetened unflavored vegan milk (soy and oat tested well; other types not tested)

2 Tablespoons unsweetened applesauce

Zest of one orange

1 teaspoon vanilla extract

2-3 Tablespoons of canola oil or vegan margarine, to prepare

Combine all dry ingredients in a large bowl and mix well. Add all wet ingredients except for canola oil/maragarine. Stir with a whisk or wooden spoon until just mixed. The pancake batter should be runny but not thin. If it’s thick or chunk, add more vegan milk by the Tablespoon to get to a smooth consistency.

Preheat a large pan or griddle to medium heat. Coat with some canola oil or vegan margarine.

Scoop out 1/4 cup portions of batter onto the hot pan/griddle. Pancakes will spread to be approximately 5-6 inches in diameter.

Cook on the first side until the pancake is bubbly and edges start to look done, then flip and cook on the second side about 2 more minutes (time may vary depending on your stove’s heat settings).

Repeat with all batter, occasionally adding more canola oil/margarine as needed. Serve warm with Marmalade Syrup (below) or maple syrup.

Marmalade Syrup

1 cup maple syrup

1/4 cup marmalade

In a saucepan love low heat, gentle warm 1 cup of maple syrup and 1/4 cup of jarred marmalade. Stir frequently and do not allow to boil. As soon as the marmalade has melted and infused into the syrup, remove from heat and serve warm.