Vegan Vanilla Chai Spiced Pancakes

Method

Add the almond milk and Dragonfly Cape Malay Chai teabags to a small pan on high heat. Bring to a boil until the milk turns brown. Remove from heat and cool completely.

Add the milk and apple cider vinegar to a mixing bowl and let sit 5-10 minutes until milk "curdles" and becomes a vegan buttermilk.

Then add in the maple syrup and vanilla bean paste and whisk.

Next, add the flour, corn flour, baking powder and bicarbonate of soda. Whisk until a smooth batter forms.

Let the pancake batter rest at least 5 minutes before cooking to get truly fluffy pancakes. The flour and corn starch will absorb some liquid in this time.

While the batter is resting, heat your pan on low/medium heat. Spray the pan with non-stick oil or lightly coat with vegan butter. Then, use a soup ladle or measuring cup to spoon pancake mix onto the hot surface.

Let each pancake cook until the edges look dry, bubbles begin to form on the uncooked surface, and the bottoms are golden brown. Then use a spatula to flip the pancakes. Cook the next side until it is golden and the batter in the middle has completely cooked through. Each side should take around 3-5 minutes when cooked at low/medium heat.

Repeat until all the pancake batter has been used. Make sure to lightly grease the pan between each pancake so they do not stick to the pan.

Serve immediately topped with peanut butter, fresh fruit and extra maple syrup. Enjoy!