Hojicha Maple Pancakes
"Vegan Hojicha Maple Pancakes are made with freshly ground roasted green tea powder from Kyoto, Japan, as well as pure maple syrup from Quebec, Canada. These plant based pancakes are the perfect breakfast for a loved one's birthday, or a special treat for Mother's Day brunch. They are best served with a warm cup of premium loose leaf hojicha or a luxurious hojicha latte with hand-frothed non-dairy milk foam and a splash of maple syrup."
Serves3 People
Preparation Time5 min
Cooking Time15 min
Ingredients
- 2 1/2 tablespoon loose leaf hojicha, ground
- 1 cup unbleached flour
- 2 tablespoon baking powder
- 1 teaspoon Himalayan pink salt
- 1 tablespoon ground flaxseed
- 1 tablespoon ground chia seeds
- 1 cup non-dairy milk
- 2 tablespoon maple syrup (and more for topping the pancakes)
- 2 tablespoon sunflower oil (and more for coating the pan)
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Grind 2.5 tablespoons of loose leaf hojicha.
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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.
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Add 1 ¼ cup non-dairy milk, 2 tablespoons maple syrup, and 2 tablespoons sunflower oil into the dry ingredients. Mix to combine.
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Heat a non-stick pan over medium heat.
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Once the pan is warm, add just enough sunflower oil to lightly coat the pan.
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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).