Hojicha Maple Pancakes
Since the smoky flavor of hojicha and the sweetness of maple syrup pair beautifully, it was only a matter of time before the roasted green tea would make its way into a batch of pancakes.
Hojicha Maple Pancakes take minutes to prepare, yet are worthy of a special weekend brunch. Serve classic round pancakes, or thin the batter with extra milk to create fun shapes. We’ve decorated our pancake bears with maple syrup and melted dark chocolate to create a delicious and adorable breakfast.
- 1 cup unbleached flour
- 2 tablespoons baking powder
- 4 tablespoons coconut sugar
- 2 tablespoons sunflower oil (plus more for coating the pan)
- 2 tablespoons hojicha powder
- 250 ml milk
- 1/2 teaspoon vanilla
- Maple syrup (for serving)
- Add 1 cup unbleached flour, 2 tablespoons baking powder, and 4 tablespoons coconut sugar to a large bowl. Mix to combine.
- Heat 2 tablespoons sunflower oil in a small saucepan over low heat for 3 minutes. Remove from heat.
- Add 2 tablespoon hojicha powder to the warm oil and mix until fully dissolved. Set aside.
- Add 250 ml milk, 1/2 teaspoon maple syrup, and hojicha oil mixture into the dry ingredients. Mix to combine.
- Heat a non-stick pan over medium heat. Once the pan is warm, add just enough sunflower oil to lightly coat the pan.
- Once the oil is warm, add a scoop of pancake batter into the pan. Use a ladle to make round pancakes, or create shapes using smaller spoons, silicone molds, or a squeeze bottle. Be sure to leave plenty of space between the pancakes to easily flip them as they will spread.
- Only flip each pancake after: air bubbles appear, the sides firm up, and the edges lift up easily without sticking to the pan.
- Serve with a generous drizzle of maple syrup.