Recently, I woke up in the mood for pancakes. Then I thought actually, I would really like to try some tea-infused pancakes so I have created the ultimate gluten-free, vegan cream earl grey pancakes. I knew our Mindful Roots Tea, Cream Earl Grey would be perfect as it already contains vanilla, which is used to make pancakes or baking in general. I was so happy with the end results and after sharing on Instagram you wanted the recipe so here it is.
The smooth taste of the Cream Earl Grey tasted so great in the pancakes and the fruits complimented them so well that I practically ate them all in one sitting. Saving only a couple for the next day.
This recipe makes about 10 pancakes and is very quick and easy to make. I know they will become a firm favourite, what’s better is that they are gluten-free and vegan and they taste just like a normal pancake.
- Frying Pan
- Slotted turner
- Sauce Pan
- Tea strainer/ Self fill tea bag
- Mixing Bowl
- Measuring Jug
- Measuring Spoon
- Weighing Scales
|Prep time: 5 mins||Cook time: 25mins||Serving: about 10 pancakes|
150 grams gluten-free flour (I used Doves Gluten Free White Bread Flour)
2 teaspoons baking powder
1 tablespoon flaxseeds ( this is your egg replacement)
1/4 teaspoon of salt
350ml plant-based milk (I used Oatly)
1 – 2 tablespoons maple syrup
2 teaspoons of our Cream Earl Grey loose-leaf tea
1tsp Coconut oil or Vegetable oil
Strawberries & Blueberries
- Firstly we are going to mix our wet ingredients, start by measuring 250ml of the milk into a measuring cup and pour it into a saucepan with the Cream Earl Grey leaves. You can either put the leaves directly into the milk and strain after or you can place them into a self-fill tea bag and add them to the milk.
Over high heat bring to a boil, once boiling lower the heat to a simmer for 2 – 3 mins stirring occasionally with the whisk. You will get the lovely aroma of the tea on the milk, remove from the heat once the colour of the milk gets darker and has been infused with the tea and flavour.
Strain the leaves or remove the tea bags, I poured the mixture back into my measuring jug whilst straining, add your maple syrup and with the spoon stir together until dissolved, I used 1 tablespoon of maple syrup but you can add a second tablespoon if you would like to make it sweeter. I opted to add some on top of my pancakes once cooked instead. Then set the mixture aside.
2. Secondly, weigh out all the dry ingredients into your mixing bowl, flour, baking powder, flaxseeds, and salt. Mix well, combining all the ingredients together with the whisk.
3. Next, you are going to slowly add your Cream Earl Grey infused milk to the dry mixture and combine the wet and dry ingredients together with the whisk. You may find that this creates a very thick batter so with the remainder of the milk slowly add some more to the mixture at a time until you get a better batter consistency. You want it not too thick and not too thin.
4. Over medium heat place the oil, into the frying pan and swirl around to avoid the pancakes sticking to the bottom. Take a ladle and place the batter in the centre of the frying pan using the base of the ladle to spread out the mixture. Just like normal pancakes, after about 1 – 2 mins you will see bubbles forming in your pancake as it cooks, when you see the bubbles you can flip the pancake and let it cook for about another minute or two on the other side. You want both sides of the pancake to be golden brown. Place on a plate once cooked and then do this for each pancake until the batter is finished.
Keep an eye on the heat of the frying pan, if it is too hot the pancake will cook too quickly and burn. You may need to adjust the temperature as your cooking.
Serve with your fruit and maple syrup on top, you could also sip on a cup of Cream Earl Grey Tea whilst enjoying your pancakes.
Bon appetite and happy mindful eating.