- 2.5 tablespoons loose leaf hojicha
- 1 cup unbleached flour
- 2 tablespoons baking powder
- ⅛ teaspoon Himalayan pink salt
- 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)
Plant-based Hojicha Maple Pancakes made with freshly ground roasted green tea from Kyoto, Japan, as well as pure Quebec maple syrup. The pancakes are perfect for a special birthday breakfast for a loved one, or even as a treat for mother's day brunch. Vegetarian, vegan, dairy-free, and refined-sugar free recipe.
- Grind 2.5 tablespoons of loose leaf hojicha.
- 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 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!