I had to work late on Thursday and came home to Josh making pancakes. Not just any pancakes, but pancakes made with chai infused almond milk. Our kitchen smelled incredible and I’ve never had to work so hard to resist the urge to drink pancake batter. And to flip the pancakes for him — apparently I’m so used to being in charge in the kitchen, I’ve forgotten how to take a back seat and just relax while someone else does the work.
While I was hovering, we both realized just how many million pancake recipes are on this here blog and brainstormed a couple of new blog names: Sometimes we eat things other than pancakes, who needs vegetables when you can have pancakes, Pancakes pancakes pancakes… basically all of our words turned into pancakes from there as we were enveloped in the smell of these babies cooking.
The best part about all of this? There’s leftovers for the morning. My plan is to pop them in the toaster and just die of happiness at work, where I have enough stress-filled day ahead of me. But then –> weekend. And beer, probably. And more of these pancakes 😀
Heat a griddle or nonstick pan to approximately 300 – 325 degrees F.
Heat the almondmilk (we microwaved for 90 seconds). Add the tea bags and steep for approximately 10 minutes.
Meanwhile, whisk the flour, baking powder, and salt in a medium bowl.
Remove the tea bags and top off to replace any lost milk (your tea bags will soak up some milk. I recommend steeping in a measuring cup so you can tell how much liquid you have left). Whisk in the agave nectar, egg, and butter.
Make a divot in the middle of your flour mixture. Slowly pour wet mixture into the divot and stir until smooth.
Spritz the griddle with nonstick spray and pour batter by the ¼ c onto the griddle. Let cook until bubbles form and pop on the surface (or until bottoms are golden brown), flip and cook the other side until golden brown. Repeat with remaining pancake batter.
Serve hot topped with butter and syrup or your favorite pancake toppings.