Drink your tea, and eat it too: Chai pancakes

It’s on cool, fall days such as these that most of us wake up with two thoughts. First, we desperately wish we could stay in bed longer. Second, we crave two things: a warm cup of caffeinated tea, and comfort food.

No recipe can help you put off the day, but this one can help you consume caffeine and comfort in one bite.

1 cup milk (I used whole)
1 large egg
1 teaspoon vanilla
¼ cup Greek yogurt (I used nonfat Stonyfield Organic)
8 teaspoons looseleaf chai tea (I used masala chai from Coffee, Tea Ltd. in Linden Hills)
1 cup whole wheat flourIMG_7993
½ cup quick oats
¼ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground cardamom
1/8 teaspoon ground cloves
2 teaspoons baking powder
1 ½ teaspoons brown sugar


1 – Heat the whole milk, preferably on the stove
2 – Steep the tea in the milk for three to five minutes
3 – Mix all dry ingredients, except the brown sugar.
4 – Whisk milk and egg together, then add vanilla
5 – Pour the wet ingredients into the dry; be careful not to overmix
6 – Place a small amount of butter in the bottom of a pan, and turn to medium-high heat. You’ll know when the pan is ready when you flick water on it, and it sizzles back at you.
7 – Pour the batter in, ¼ cup at a time. Flip when you see bubbles forming on top of the pancake.
8 – Serve with maple syrup. Real maple syrup. None of that imitation stuff.

Eat what you can, and freeze what you can’t. These babies are even better when you pop them in the toaster.

Note: The above is loosely based on this recipe.


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