These are easy to customize, and I've tried a variety of add-ins...my favorites are pecan pieces, chocolate, butterscotch or cinnamon chips. When I add chocolate chips the pancakes become sweet enough to eat without syrup, but otherwise I add maple syrup and indulge in the perfect fall breakfast.
-2 teaspoons chai tea (I buy these as bagged tea and use 2 satchels)
-2 cups flour
-1/3 cup brown sugar
-2 teaspoons baking soda
-1 tablespoon baking powder
-1 teaspoon ground nutmeg
-2 tablespoons ground cinnamon
-1 teaspoon salt
-2 cups buttermilk*
-5 tablespoons vegetable oil
-2 cups canned pumpkin
-optional add ins: variety of chocolate chips, dried fruit or nuts
-Grind tea leaves in a coffee or spice grinder until they become a fine powder.
-Mix together ground tea, flour, sugra, baking soda, baking poser, nutmeg, cinnamon and salt in a large bowl.
-One by one, to the dry ingredients add the buttermilk, oil, eggs and pumpkin, mixing the batter after each ingredient is added.
-Let the batter rest for 15 minutes. Once the time is up, stir the batter and let it rest for another 15 minutes. Mix in optional add ins at this time.
-Preheat a frying pan or griddle on medium heat and add about 1/4 cup of batter. Let the pancake cook, untouched, for about 2 minutes or until it bubbles and starts to look dry. Carefully flip the pancake over and cook for about another 2 minutes.
-Serve with maple syrup and enjoy!
*Use the rest of your buttermilk to make coconut almond chocolate muffins or pumpkin chocolate cupcakes with pumpkin cream cheese frosting!
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