Hojicha Maple Pancakes
Since the natural sweetness of hojicha is reminiscent of maple syrup, it was only a matter of time before the tea would make its way into a batch of pancakes. Instead of just topping the pancakes with maple syrup, this recipe goes one step further as it includes maple syrup in the actual pancake batter itself. Hojicha Maple Pancakes also contain ground chia seeds and flaxseed to make this indulgent weekend brunch more nutritious.
- 1 cup unbleached flour
- 2 tablespoons baking powder
- ⅛ teaspoon Himalayan pink salt
- 2.5 tablespoons loose leaf hojicha, ground
- 1 tablespoon ground flaxseed
- 1 tablespoon ground chia seeds
- 1 ¼ cup non-dairy milk
- 2 tablespoons maple syrup (and more for topping the pancakes)
- 2 tablespoons sunflower oil (and more for coating the pan)
- Grind 2.5 tablespoons of loose leaf hojicha using a spice grinder, coffee grinder, or the grind function of a food processor.
- Add 1 cup unbleached flour, 2 tablespoons baking powder, ⅛ teaspoon Himalayan pink salt, the freshly ground hojicha powder, 1 tablespoon ground flaxseed, and 1 tablespoon ground chia seeds in a large bowl. Mix to combine.
- Add 1 ¼ cup non-dairy milk, 2 tablespoons maple syrup, and 2 tablespoons sunflower oil 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 one large pancake, or a tablespoon to make several smaller pancakes at a time (make sure they are spaced out).
- Only flip each pancake after: air bubbles appear, the sides firm up, and the edges lift up easily without sticking to the pan.
- Drizzle with maple syrup, and enjoy!