Cinnamon, cardamom, ginger, and allspice make a welcome appearance here for the ultimate chai-spiced experience. Feel free to go bold on the headier spices like cardamom or allspice if you gravitate towards those full-bodied flavors. I personally love pairing floral cardamom with summer-sweet berries in all breakfast or dessert confections.
How to Make It
Combine oats and buttermilk in a bowl; let stand 15 minutes. Stir in egg, maple syrup, and vanilla.
Place flour and next 7 ingredients (through kosher salt) in a bowl; stir to combine. Combine oat mixture with flour mixture; stir until just combined. Fold in blueberries.
Heat a large nonstick griddle or nonstick skillet over medium. Lightly coat with cooking spray or butter. Spoon a scant ⅓ cup batter per pancake onto hot griddle. Cook until tops are covered with bubbles and edges look dry and cooked, about 2 to 3 minutes; turn and cook 1 to 2 minutes on other side. Serve with almond butter and maple syrup, or toppings of choice.
