Yesterday Joe and I FINALLY got up to go walking in the morning… we’d been talking about how it would be so much better to go in the morning while it was still light outside and not at night when we usually go and it’s pitch black (HELLO no street lights!) But since we’ve been talking about it it hasn’t actually happened until finally yesterday I forced us out of bed to go and I’m glad I did!

This week we also had a friend from back home visiting us. He was actually here for work for a week and of course we caught up with him and had a blast! We had him and his boss (who we also know) over for dinner last night and I cooked for everyone… well there were 4 of us to begin with then we had some more people over and well let’s just say it was a FUN night! I didn’t take any photos of the food though, which I’m regretting now! I made a bolognese sauce with grass-fed minced/ground lamb and mushrooms and seasoned it with Ras el Hanout, to go with it I made some roasted butternut squash and as a side dish/salad I made Summer Squash Caprese Noodle Salad from the Practical Paleo. The salad is fantastic and I’ll be making it again soon, this time I’ll make sure to take photos. Everyone loved the food (phew!)

Today I was in the mood for baking (kind of) and I remembered seeing a post recently on Lee from Supercharged Food’s site on Chai Tea Hot Cakes so I decided to make those with a little twist. 

Paleo Rose Water Chai Pancakes

Ingredients for the pancakes:

• 3 pastured eggs.
• 2 cups almond flour.
• 1/2 cup almond milk.
• 3/4 cup of Chai Tea cooled.
• 1 tsp baking powder.
• 1 tsp pure vanilla extract.
• 1 tsp cinnamon.
• 2 Tbsp grass-fed ghee or butter.
• Raw honey/maple syrup for sweetening.
• 1 tsp rosewater.

Ingredients for the Jam:

• 3 cups frozen mixed berries.
• 5 Tbsp water.
• 4 – 5 Tbsp chia seeds.
• Raw honey/maple syrup for sweetening.

Method:

For the pancakes –

Make your tea and leave it to cool.

In a mixing bowl add in your eggs and whisk. Next add in your almond meal/flour, almond milk, cooled tea, baking powder, cinnamon, vanilla extract, honey/maple syrup and rosewater. Mix everything together and let the batter rest for 10 minutes.

Heat up a skillet on medium-high heat and add in a little ghee or butter. Using a 1/4 cup measure pour in the batter into the pan. When the batter starts to bubble (about 2-3 minutes) carefully turn the hotcakes over and cook for another minute or so on the other side.

Continue until you’re done, making sure to keep them warm as you go.

Serve warm with the mixed berry jam.

For the jam –

In a medium-sized pot add in the mixed berries, water and honey/maple syrup. Stir cooking until the berries have softened and the honey/maple syrup has mixed in.

Add in the chia seeds and stir everything together.

Remove from the heat, then transfer the mixture to a blender and blend until you reach your desired consistency.

Pour into your desired container (I used a mason jar) and store in the fridge for up to 2 weeks. Enjoy!

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